I've always loved coleslaws, using them as side dishes for everything from oyster rolls to whole grilled fish. Far from the chopped green cabbage with flecks of carrot from our school cafeteria days, the slaw can be quite elegant.
Recipe information
Yield
Serves 6
Ingredients
4 cups julienned Savoy or green cabbage (or 2 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)
1 3/4 cups Pearl Oyster Bar Tartar Sauce
5 tablespoons sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
Preparation
In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.
"Six Foodie Memoirs" from Lobster Rolls and Blueberry Pie
Regan Books
