Homemade Coleslaw Recipe – Laura Vitale – Laura in the Kitchen Episode 416

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

Hi guys I’m Laura Vitale on this episode of Laura in the kitchen I’m gonna show you how to make a very classic coleslaw just the perfect side dish to your fourth of July barbecue uh let me take your wet ingredients so you can get started you’re getting some good old-fashioned

Coleslaw mix and I’ll talk about this in just a minute some green onions parsley lemon juice light mayo cider vinegar Dijon mustard a pinch of sugar salt and pepper now these are such simple simple ingredients but I’m gonna tell you the truth coleslaw as simple as it is can go

Horribly wrong when it’s just drowned in four pounds of mayo which I totally dislike and I’m sure you guys know this by now for the coleslaw mix I take help from the store and I buy the bag of shredded cabbage and it’s got a little

Bit of carrots in there but all it is is just a big head of cabbage that’s been shredded that’s all so you can go ahead and buy a head of cabbage and just slice it really thin lean with your knife I take some help sometimes okay why not so

Chew the cabbage – my coleslaw mix what I’m gonna do is I’m gonna take my green onions and I’m gonna just slice them thinly on a diagonal just like that and a sharp knife really really helps that’s the last of the green onions traditionally you’re supposed to use

White onions I don’t care for white onions in coleslaw I think green onions have a much better texture they’re nice and crunchy and a lot more on the mild side so you’re not fighting on a piece of onion that’s just really really strong all I’m doing is just

Chopping up my parsley really nice and fine that’s good enough put that right in there okay now set that aside because we’re gonna be working on the dressing now anytime I use Mayo you can be sure I’m using light Mayo I don’t think it tastes at all any different than regular

Mail that’s just what I prefer anyway so in this bowl I’m putting in like mail my Dijon mustard I love the tankiness that you get from Dijon mustard some cider vinegar tiny bit of sugar a coleslaw dressing should be a very good balance of sweet and slightly tangy and creamy but like I

Said don’t let me come to your house on 4th of July let me find four pounds of menu on your coleslaw you’ll get a fine for that allora vitally fine squeeze in your lemon juice wipe my hands clean let’s season this with some salt and pepper h-how’d you can see it’s very simple

It’s just the right you know the measurements that are I think important and of course there are laurainthekitchen.com so hop on there and get numb just mix this all together looking good just gonna put my dressing in my coleslaw mix yum now this is so good you know just along any side dish

For you know whenever you grill it out it’s a very classic American side dish and it goes good on burgers you know just on the side of a regular burger or the side of ribs and it’s particularly delicious particularly delicious on like a pulled pulled pork sandwich or pulled pulled chicken sandwich the

Balance of the flavors just insanely good because you have that like soft stringy delicious sweet pulled chicken with a crunchy tangy coleslaw Oh making my mouth water that looks good and you see what I mean when I say it’s got its coated in the creamy dressing but it’s

Not swimming in it that is what I think makes takes a coleslaw from just being forgotten on the side of your dish to really being something that you’re looking forward to eating that looks incredible now as delicious as this is right now what it is

I’m gonna cover this I’m pop it in the fridge for an hour – all the flavors marry together the cabbage starts to break down just a little bit from the vinegar in need and the acid from the lemon juice it’s divine I hope that you go alarm the kitchen out come and get

This recipe and I hope that this becomes your go-to cold small recipe no reason why you should it it’s easy it’s simple it’s delicious it’s quick it’s completely foolproof that’s about it and I hope you enjoy spending time with me and I’ll see you next time bye bye