By Riki Shore
Saveur recently did an entire issue devoted to BBQ, where every recipe was more enticing than the last. We’ve had Carolina ‘cue, Austin brisket, Kansas City ribs, and we’re looking forward to eating some East LA barbacoa.
In Saveur’s issue there were pages and pages of side dishes and sauces, all of which looked authentic, and most of which looked worth trying.
Above is my take on their Tennessee-Style Mustard Coleslaw. In the picture above, it’s topped with grilled chicken, but it would be even better with sliced grilled Andouille sausage or leftover thinly sliced steak. Experiment and enjoy these last days of summer.
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup dijon mustard
3 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 head pale green or Napa cabbage
2 medium carrots
sesame seeds (optional), for garnish
1. Combine the first 6 ingredients in a small bowl and whisk to dissolve the sugar and salt. Taste and add more sugar if necessary.
2. Cut cabbage in half through the core. Cut each half in half again, and cut out each core. Thinly slice cabbage and place in large salad bowl.
3. Peel and julienne the carrots as follows: cut each carrot into very thin diagonal slices. Lay these slices flat and cut them into matchsticks. Add these matchsticks to the cabbage.
4. Toss the salad with enough dressing to coat and let stand at least 15 minutes before serving. The dressed slaw will keep well in the refrigerator for one day, tightly covered.