Jim ’N Nick’s Coleslaw (recipe by Bon Appétit, August 2010, p. 14)
This recipe is from Jim ’N Nick’s Bar-B-Q in Charleston, South Carolina by request of Bon Appétit reader Nicole Comrey. It appears in the popular “R.S.V.P./readers’ favorite restaurant recipes” column. I don’t know Jim and Nick, but I’ll bet they are going to make Bon Appétit fame with their coleslaw. It is perfection–flavorful and juicy with great texture. This should be the standard by which all coleslaws are measured. I served it with pulled pork sandwiches (see below).
I was wondering how it would turn out because the vinegar is drained from the cabbage after standing for only an hour. That might be their secret. I followed their do ahead method, waiting 8 hours before adding the mayo, carrot, and green onions. This will be a recipe I turn to over and over again.
- 1 2-pound head of green cabbage, quartered, cored, cut crosswise into 1/8 inch thick slices (about 14 cups)
- 1¼ cups apple cider vinegar
- 1 cup sugar
- 1 cup grated peeled carrots
- 4 green onions, thinly sliced
- ¼ cup mayonnaise
Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. Do ahead: Can be made 8 hours ahead. Cover and chill.
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper. Adapted from Jim ’N Nick’s Bar-B-Q.
Serve it with a fish fry or pulled pork sandwiches. Follow the Porchetta-Style Roast Pork recipe and make sandwiches on onion rolls with red onion.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com