I made a righteous batch of coleslaw for The Kid’s birthday party last weekend. Annnnnnnnnnnnnd, I forgot to take a picture of it. I’m a dolt. However, the above photo of The Wife, The Kid and some of her friends during present opening time is much better than a bowl of shredded vegetables and dressing.
Coleslaw is a take it or leave it endeavor for me. Homemade coleslaw is usually good. I don’t like it if it’s too sweet, and I have never found a foodservice slaw that hits the mark. Most of the time, it’s served in a little 2 oz. plastic Solo-brand ramekin with a lid. And, I would imagine that 80 to 85 percent of the coleslaw served that way ends up in the trash. But, the slaw from Dinosaur is excellent, packing a good balance of acid and spice with a crispy cabbage and creaminess from the mayo.
I deviated slightly from John Stage’s original, but my adaptation honors the spirit of coleslaw as a necessary and required side for good barbecue.
UPON FURTHER REVIEW: I took one terrible photo of the finished product with my iPhone. This is what happens when you drink a lot of beer while cooking.
Adapted from Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke
- 2 bags of cabbage shredded for coleslaw
- 2 or 3 carrots, shredded, if the bagged cabbage does not have carrots
- 16 oz. mayonnaise
- 8 oz. cider vinegar
- 4 oz. prepared bleu cheese dressing
- 1 tbsp. minced garlic
- 2 tbsp. brown sugar
- 1/4 large onion, grated
- 1 tbsp. kosher salt
- 1 tbsp. black pepper
- 1 tsp. dill seed
Add all but the first two ingredients to a large mixing bowl and whisk until well combined. Adjust flavors with salt and pepper if necessary. Fold in the cabbage until everything is well coated in dressing. Refrigerate at least 2 hours before serving so that the dressing can soak into the veggies.