New Orleans Coleslaw

You know what I love about this cook book? There are only a few ingredients to each recipe so it's cheap to make these foods. I had a hankering for this coleslaw today. I've flipped thru the pages of this cookbook about 100 times so I was very familiar with the photo of this recipe. The pecans are really what had me sold on this. Anyhow - I researched the ingredients online to shop on my way home from work.

Obviously I had to pick up cabbage - but other than that all I needed was green onion, celery and the pecans. Everything else I already had. I was planning to have coleslaw and tofu-kabobs for dinner - but when I got home Husband had made Shrimp Pasta for dinner. This was very thoughtful of him but to tell you the truth it wasn't the best. I tried not to let this show though because I don't want to deter him from cooking meals. Plus I know all to well how it feels to have someone come home to a dinner you just made them and have them say "Uh, it's just okay." Or even "ugh - I don't want that." So I ate dinner made by Husband and thought I can eat the tofu and cloeslaw tomorrow. And really cloeslaw is better after you've let it sit for a while and let the flavours really mix and settle.

After dinner, I start on the slaw. Right away there's an issue. Who other than Charlie Bucket knows how many kinds of cabbage there are? I thought there were only 2 red or green. So when I read the ingredient "1 head savoy cabbage" I am immediately shot back in time 35 minutes to when I stood infront of the cabbages at Metro, looked at the savoy cabbage and thought "What the hell kind of cabbage is that?" Well it turns out that's the kind of cabbage Nigella uses. So there I was with my green cabbage - but I thought "What else is new...The day I make a recipe to the letter from this book is the day Nigella Lawson shows up at my house."

My next little bit of realization was that this recipe makes a shitload of coleslaw. I started shredding the cabbage and was using my biggest pyrex bowl - This quickly filled up so I got and even bigger bowl - which filled up 1 minute later. I had to move to my stock pot. Can you imagine this? I stock pot of coleslaw!!!! Pretty ridiculous.

From there it was straight forward, chop and add. Chop and add. Then I made the dressing. At first when I started to mix this I thought it was going to curdle. It was looking like that. But I pressed on and kept whisking and it turned out great.

I also used the Bolivian Rose Salt to season this. This salt is amazing - it is miles above regular table salt. It can take a dish from good to excellent. Once I had this seasoned and mixed I did a taste test. I give this a passing grade. I'd be interested in tasting this with the savoy cabbage. But even made with green cabbage it's pretty yummy. Summer is on the way and nothing says summer like a good coleslaw. If you are looking for a taste of summer try this - and if you're looking for a taste of New Orleans the pecans can get you there.