COLE SLAW THE JOE’S STONE CRAB WAY

By ClaudiaJan

Ingredients

• FOR THE DRESSING:
• to to to the slaw is to cut the cabbage into paperthin shreds. Joe’s uses a meat slicer. At home, you could use a mandolin or the thinnest shredding disc of your food processor.
• 4 4
• 1/3 1/3 1/3 cup cider vinegar
• 3 3 to tablespoons sugar, or more to taste
• 1 1 to teaspoon salt, or more to taste
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• FOR THE SLAW:
• 1/2 1/2 16 medium-size head green cabbage (about 16 ounces)
• 2 2 1/4-inch large ripe tomatoes, cut crosswise into 1/4-inch slices
• 4 4 4 tablespoons mayonnaise (preferably Hellmann’s)
• 2 2 2 tablespoons sweet pickle relish

Details

Servings 1
Adapted from barbecuebible.com

Preparation

Step 1

1. MAKE THE DRESSING: Combine the vinegar, sugar, salt, and pepper in a large nonreactive mixing bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding sugar or salt as necessary; the dressing should be highly seasoned.
2. MAKE THE SLAW: Remove the core from the cabbage and discard it. Cut the cabbage into 4 chunks. Finely shred the cabbage in a food processor using the shredding disc or using a mandoline. Work in batches so as not to overcrowd the processor bowl. You’ll have about 5 cups of cabbage. Add the shredded cabbage to the bowl with the dressing, stir to mix, then let stand for 10 minutes. Mound the slaw on a platter or plates. Lean the tomato slices against the coleslaw. Garnish with dollops of mayonnaise, placing a spoonful of relish in the center of each.