Recipe: Deli Style Cole Slaw

Deli Style Cole Slaw.

Deli Style Cole Slaw is too expensive in the deli nowadays, so let’s make our own. We’re talking about the sweet-and-sour mayo-based product that is ubiquitous in New York delis and goes beautifully with an overstuffed Italian Mix sub. We started by reverse engineering Hans Kissle, a regional foodservice product, and comparing our result to a tub make with that dressing picked up at our local deli. Then we discovered this recipe which delivered the goods with just a couple of tweaks. Makes about a quart of coleslaw, 8-12 servings.

Ingredients:
1/3 c white distilled vinegar
¼ c white sugar
1 ½ t Kosher salt
½ t white pepper
1/3 c neutral vegetable oil
¼ c grated onion (OPTIONAL!)*
24 oz package coleslaw mix, or medium head green cabbage sliced thin mixed with a couple shredded carrots
Mayo to taste, approximately ½ c

Here’s the coleslaw sample from our local deli we used for comparison.

Method: Mix the sugar, salt and pepper with the vinegar to dissolve in a large bowl; add the oil and OPTIONAL grated onion. Add cabbage and carrots and toss to combine. Marinate overnight in refrigerator, tossing a couple of times so all surfaces are evenly exposed to the dressing. Drain thoroughly through a colander, pressing out as much liquid as possible. (Catch the marinade in a bowl and use it for another batch [which will be somewhat  diluted with the liquid released during marinating], or perhaps for a sliced cucumber salad.)

Mix in mayonnaise and stir until it becomes thoroughly combined with the residual liquid in the coleslaw; you should have a good amount of creamy liquid and feel like the slaw is overdressed. Ready to serve immediately and will keep for several days.

*We like the addition of strong grated onion but it will definitely give you onion breath and so is not included in the deli style coleslaw sold at retail.