Andys Amazing Coleslaw Recipes

ANDY'S AMAZING COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. THE SLAW
• 3. Take the cabbage, cut out the hard core, and chop.
• 4. Chef's Note: Here's the thing... Different people like their coleslaw chopped in different ways. Some like it thickly sliced, and others finely diced. I will admit that I'm somewhere in the middle, but the good news is that it really doesn't make any difference. Chop it up the way it will make you happy.
• 5. Optional Step: Place the chopped slaw in a colander and toss with the salt, and sugar. Let stand for about an hour, and then rinse and use a salad spinner to remove the moisture. If you choose not to do this step, then just move on as if nothing happened.
• 6. Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.
• 7. THE DRESSING
• 8. Whisk all the ingredients (with the exception of the parsley) together until smooth.
• 9. Chef's Note: If you like your dressing a bit thinner, add more vinegar. If you like it a bit sweeter, add a bit of sugar. Don't for to give it a taste or two, and adjust the ingredients accordingly.
• 10. THE ASSEMBLY
• 11. Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.
• 12. Chef's Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.
• 13. Keep the faith, and keep cooking.

SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
• 3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
• 4. Gather your ingredients (mise en place).
• 5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
• 6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
• 7. Divide the tuna, and add half each to the bottom of two toasted buns.
• 8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
• 9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
• 10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
• 11. PLATE/PRESENT
• 12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
• 13. Keep the faith, and keep cooking.

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.