Trader Joe’s sells a bag of shredded cruciferous vegetables. The medley includes kale, brussels sprouts, broccoli, and red and green cabbage. These are vegetables that I hated to eat as a kid. Even as an adult, I wouldn’t normally eat these vegetables raw. I picked up a bag on a whim. I intended to wilt them in oil or bacon grease and use the softened greens as a bed for some grilled beast.
A couple of Sundays ago, I was busy building and painting some furniture. In retrospect, I was juggling too much at once. In between coats of paint, I was tossing more wood chunks onto my kettle grill where I was smoking this spatchcocked chicken.
Pretty bird. Pretty bird. pic.twitter.com/lrlPl61J4N
— Chad Chandler (@chad_chandler) April 27, 2014
I wrote the recipe down and recreated the dish to make sure that the proportions were right. I think this dressing is based off of an old internet recipe for picnic cole slaw that I’ve been using for several years, but I couldn’t tell you where I found it.
Cruciferous Cole Slaw
- 10 oz (or more) shredded cruciferous vegetables
- 3/4 cup Duke’s mayonnaise
- 1/4 cup sour cream
- 3 tablespoons cider, white, or rice wine vinegar (depending on what you like)
- 1 tablespoon white sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery salt
- 1/2 teaspoon celery seed
- salt and pepper to taste
Mix the dressing together and then toss with the greens. Do this a few hours before the meal for the best results. The salt will pull some moisture out of the greens and the water will mix with the dressing. The dressing comes out mildly sweet and is a great complement to the bitterness of the vegetables. It all balances well.