MacDonald Coleslaw may not be for everyone, but it’s how we like it – creamy and crunchy with a bit of a tang. I know that adding green peppers to coleslaw is something that some people don’t like (ahem, Susan), but I think it’s delicious. Probably because my mother’s coleslaw included peppers, which is not to say that I don’t like other variations on the theme.
We frequent Woodman’s of Essex, a clam shack in Essex, Massachusetts that has a fantastic coleslaw. It’s the perfect compliment to their whole belly, gluten-free (made with cornmeal) fried clams. They posted their recipe on their blog, and I’ve tried to make it, but my results are never as good as what’s on the menu at Woodman’s. I enjoy Woodman’s when it’s delivered to me alongside a platter of fresh seafood, but I’ve decided to just stick with MacDonald Coleslaw at home.
MacDonald Coleslaw is wonderful as a simple salad, but we also love it with beef BBQ in the slow cooker or The Best Oven-Roasted Baby Back Ribs from Ask Chef Dennis. It’s a great topping for blackened shrimp tacos, or blackened anything, really. Tis the season for BBQ and MacDonald Coleslaw with cabbage from our garden.
Growing cabbage isn’t easy for organic gardeners because of cabbage moths. I get up every morning and blast the center of the cabbage plant with water, using the jet setting. The tsunami washes all of the caterpillars away without damaging the cabbage. Despite my best efforts, the cabbages are always a sorry sight – so bug-eaten that the out leaves become lacey and wilted. But when I harvest a cabbage and pull off the outer leaves, the cabbage head inside is flawless and pristine. I grow Earliana cabbage – it’s an almost white cabbage with a mild flavor and a crispness that puts grocery store heads to shame. I also grow Copenhagen, which is a denser, more pungent cabbage. Earliana is my favorite for coleslaw.
MacDonald Coleslaw
Ingredients
SLAW
- 1 head cabbage
- 1 large carrot
- 1/2 green bell pepper
- 1/2 cup radicchio or red cabbage
DRESSING
- 1 cup mayonnaise
- 2 T apple cider vinegar
- 2 t lemon juice
- 1 T sugar
- 1/2 t celery salt
- pepper
Instructions
- Prep the veg – Remove the outer leaves, core the cabbage, and slice thinly. Peel and grate the carrot. Cut the top off of the green pepper, remove the seeds and pith, and dice the pepper flesh. Core and thinly slice the radicchio or red cabbage.
- Make the dressing – Stir together the dressing ingredients and whisk until very smooth.
- Combine – Mix the dressing into cabbage mixture and refrigerate until ready to serve.
METHOD NOTE: I’ve used the food processor for shredding the cabbage and carrots, but the results aren’t what I’m looking for. I like a crunchy slaw. Hand chopping can be tedious, but it’s so worth the trouble.