Poppyseed Cole Slaw, after Micklethwait Craft Meats
At Micklethwait Craft Meats in Austin, the sides are as good as the BBQ. This Poppyseed Cole Slaw is an example. It’s probably not a perfect ringer for the slaw I experienced last weekend, but they vary their own recipes so that’s okay. It is light and refreshing, a bit sweet, and goes beautifully with grilled meats as you might expect. Makes 16 servings.
Ingredients:
1 medium head green cabbage, or a combination of green and red
1 bunch dino or curly kale, de-stemmed and shredded (about 2 c)
¼ c mayonnaise
¼ c buttermilk (full fat if available)
¼ c red onion, shredded (optional)
2 T honey
2 T cider vinegar
2 T poppyseeds
Salt and pepper to taste
Method: mix vinegar and honey in a bowl until honey is dissolved. Add mayo, buttermilk and poppyseeds and stir to combine. Shred cabbage (we use the coarse cut on a box grater) and mix thoroughly with the dressing along with kale and onion. Taste for seasoning; it may not need salt or pepper. Chill at least 2 hours before serving.
