Thursday, February 2, 2012
barbecue oxtail and slaw sandwich
Extra oxtail meat + extra barbecue sauce + extra homemade slaw + fried egg + toasted store bought roll = DINNER.
Creamy NY Deli Coleslaw (adapted from America's Test Kitchen), serves 4
8 oz. of store bought coleslaw mix (pre-shredded green and red cabbage and carrots)
1/4 cup mayonnaise
1 Tb white vinegar
1 tsp Dijon mustard
1 tsp sugar
1/4 tsp celery salt
dash of lemon juice
1. Toss the coleslaw mix with 1 teaspoon of salt and transfer to a colander to sit for 1-4 hours. After the cabbage has sat, rinse and pat dry with paper towels. 2. Whisk remaining ingredients together in a large bowl. Add the dried coleslaw mix and chill for at least 1 hour before serving. Before serving season with salt and pepper to taste.