There used to be this old restaurant in The Hamptons called John Duck. They had the best cole slaw in the world. Everyone I know who went here said this. Ever have KFC's cole slaw? It was similar to that but MUCH better. Here is John Duck's recipe:
2 carrots, trimmed, peeled and chopped coarsley
1 medium sweet onion such as a Vidalia, peeled and chopped coarsely
1/2 each red bell pepper and green bell pepper, seeded, chopped coarsely
1 head cabbage (about 2 lbs), outer leaves discarded, cored and shredded
2 T sugar
2 T distilled white vinegar
1 T kosher salt
1 T celery seed or caraway seed
1 1/2 C Hellmann's mayonnaise or more to taste
In batches, pulse carrots, onion, peppers, and cabbage separately, until each is finely chopped. Do not over process. Combine ingredients in a bowl.
Combine sugar and vinegar in a pan and stir over low heat until sugar mels. Pour over vegetables and mix. Add mayo andmix. Add more salt and/or mayo if desired.
Chill for 1 hour and serve. About 10 cups.
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what happens to the celery seed
ReplyDeleteI worked there for years. She got it wrong. Never caraway seeds, just celery seeds.
DeleteIt's not only the ingredients but in the John Duck's special preparation. It was finely diced, smaller than 1/8". The mayonnaise base was tight and not over mayo'd – just enough to dress the vegetables. My dad improvised when he made it with bread & butter pickle juice (never dill pickle juice) due to the spices in it rather than the mayo base.
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