Mock of the Walk Coleslaw

This is my mock up of my favorite restaurant slaw. The preparation method I got from Alton Brown.

INGREDIENTS
1 head of Cabbage, thinly shredded
Salt
1 Onion, thinly shredded
1 Carrot, thinly shredded
2 tsp. Sugar
1 Tbsp. Vinegar
Mayonnaise
2 Tbsp. Buttermilk (optional)

1. Rub a lot of Salt in the Cabbage and let it sit in a collandar over a bowl for an hour. This leeches out a good bit of water, preventing the slaw from getting watery.
2. Rinse the Cabbage thoroughly by dunking it in a bowl of water and draining it again in the collander.
3. Combine with the Onions and Carrots.
4. Mix the Mayonnaise, Sugar, Vinegar, and Buttermilk and combine with the vegetables.
5. Add lots of Black Pepper, tasting for balance.
6. Refrigerate for 1 hour before serving, giving the flavors time to mingle and mellow.

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9 thoughts on “Mock of the Walk Coleslaw”

  1. Hi,
    At the risk of being banned access to this blog I’ll admit that aside from Kimchi (which in my opinion is acquired taste just like marmite), Korean food is really tasty. One of my favorites is the small “rice cakes” which are stir fried along with vegetables and a sour sauce. Unfortunately I’ve never been to Korea and all my Korean food experience is from Korean restaurants in China so I only know the name of the dish in Chinese- chao nian gao. Any clue as to the name of the dish or even better the recipe?
    Thanks
    Korean- all- but- Kimchi- food-fan

    Reply
  2. OH MY GOD, YOU’RE BANNED!!

    –heh–

    I say upfront and have written that Korean food is a very acquired taste, which is why it hasn’t taken over in America like Thai food. Yet those who “get it” are addicted to it. And everyone has that one dish they like.

    Rice cakes with a sour sauce… hmm… thinking. I know the rice cakes (ddeok), and I was thinking of ddeokboggi, which is similar. But the sauce is hot and sweet, not sour.

    Man, I’m trying to think of any Korean sauce that is sour. If you can describe the sauce more to me, I may be able to help you.

    Reply
  3. Thanks,
    It could be the dish you are describing. The sauce was a spicy, the color was reddish brown and it was on the thick side. Enjoy your access to Korean food while you have it, it’s so difficult to get once you’re out of Asia‚Ķ
    Hami (Korean- all- but- Kimchi- food-fan)

    Reply
  4. Okay, if that’s what you had, it’s easy to make at home. Get some onions, cabbage, and carrots chopped up and simmer them with the rice cakes in red pepper paste slightly diluted with water.

    Reply

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