Adapted from The Rosengarten Report by David Rosengarten
In the South, alongside BBQ, they love cole slaw dressed with yellow mustard—and, after a friend showed me how to make a great version of it, I love it too. I particularly like the following sweet, bright-yellow, super-mustardy slaw right after it's made, when it's very fresh and clean-tasting. Cuts through the 'cue like nobody's business. Also yummy on hot dogs.
1. Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then chop crosswise so that you end up with a pile of chopped cabbage, each piece roughly the size of a corn niblet.
2. Place chopped cabbage in large bowl and add the green pepper, onions, carrots, celery seed, salt and black pepper. Toss everything with the lemon juice and reserve.
3. Add the mustard to another bowl and blend in the sugar and the vinegar. Add the mustard mixture to the cabbage mixture and blend well. Add hot sauce to taste. Adjust seasoning. I like to serve it immediately, but you can hold it in the refrigerator for as long as a week.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.