Ah, summer gatherings! They bring to mind sun-soaked lunches and barbecues that stretch lazily into the evening. One dish that always finds its way onto my table during these lovely occasions is a good coleslaw. But not just any coleslaw—Zehnder’s coleslaw! Defined by its creamy texture and delightful crunch, it pairs beautifully with grilled meats, sandwiches, or even on its own as a vibrant side.
So, why am I so fond of this particular recipe? Well, for starters, coleslaw is a fantastic way to add some colorful veggies to your meal. Plus, it’s versatile and easy to whip up ahead of time. There’s something soothing about chopping cabbage and releasing its fresh scent into the kitchen. Each ingredient dances together to create a delightful medley of flavors.
I remember the first time I tasted Zehnder’s coleslaw while enjoying a family gathering at a local restaurant. It was a simple yet unforgettable experience that ignited my passion for this dish. The mix of freshness from the vegetables and the creamy dressing was a symphony of taste that made every bite enjoyable. As I started making my own version at home, I realized just how easy it was to infuse this classic recipe with my personal flair.
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What Makes This Recipe Remarkable?
This isn’t just coleslaw; it’s a delightful blend of textures and flavors. With its crisp cabbage, the slight sweetness from the carrots, and the zesty kick of the dressing, it’s a hit at every meal. Not to mention, it’s light, refreshing, and pairs perfectly with all sorts of grilled eats ranging from ribs to chicken. It’s no wonder that coleslaw is a staple in summer fare!
Ingredients You’ll Need
Let’s get into the nitty-gritty. Here’s what you will require to create this delicious Zehnder’s coleslaw:
- 1 head of cabbage, finely shredded
- 1/4 cup shredded carrots (per pound of cabbage)
- 1/4 cup finely diced onions (per pound of cabbage)
- 1/4 cup shredded red cabbage (per pound of cabbage)
- 1/4 cup finely chopped green bell pepper (per pound of cabbage)
- 6 ounces of half-and-half cream
- 1 1/2 cups creamy salad dressing
- 7 ounces of white wine vinegar
- 1 1/2 cups granulated sugar
- 1/2 tablespoon Zehnder’s poultry seasoning
- 1/2 teaspoon celery seed
- 1 tablespoon Dijon mustard
Let’s Make Some Coleslaw!
I’m excited to share the steps to create this mouthwatering dish. Follow along as I take you through the preparation.
Step 1: Prepare the Cabbage
Start with that head of cabbage. Go ahead, wash it under cold water. After all, nobody wants dirt in their salad! Chop off the base and peel away any wilted outer leaves. Once ready, finely shred the cabbage. I find that using a quality sharp knife works best, but you can also grab a mandoline for perfection.
Step 2: Chopping the Veggies
Next up, we need some colors and crunch. Grab your carrots, red cabbage, onions, and green bell pepper. I like to use a box grater for the carrots. You’re looking for a fine shred that will mix well with everything else. Dice the onion and bell pepper finely to avoid overpowering the flavors. This medley brings a vibrant quality to the dish.
Step 3: Mixing the Dressing
In a separate bowl, combine the half-and-half cream, creamy salad dressing, white wine vinegar, granulated sugar, poultry seasoning, celery seed, and Dijon mustard. Whisk it all together until it’s well-mixed. The combination of creamy and tangy will be the secret sauce (literally) that ties everything together.
Step 4: Combine Ingredients
In a large mixing bowl, combine the shredded cabbage, carrots, onions, red cabbage, and green bell pepper. Now, pour the dressing over the veggies. Using tongs, gently toss everything together. Make sure every shred is well-coated.
Step 5: Chill and Serve
Now is the hardest part—waiting! Cover the bowl and let the coleslaw chill in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully together. Once chilled, give it a final stir and serve it alongside your favorite dishes, or simply by itself. Trust me, it’s a showstopper.
Recipe Notes
Let’s take a closer look at a few key ingredients that make this coleslaw pop:
- Cabbage: The backbone of this recipe! Rich in vitamins C and K, this crunchy veggie provides durability to the salad.
- Carrots: A touch of sweetness, these should be freshly grated for optimal taste and texture.
- Creamy Salad Dressing: This creates that luscious mouthfeel that ties all the flavors together. Choose one with quality ingredients for the best flavor.
- White Wine Vinegar: This is the zing that brightens up the dish, cutting through the creaminess.
- Granulated Sugar: This little bit of sweetness balances out the tangy vinegar and rich dressing.
- Poultry Seasoning: This unique touch gives a mild, herby flavor that elevates the dish well beyond the basic.
Nutrition Information
Recipe Variations
The beauty of coleslaw lies in how adaptable it is! Here are a few ideas to customize this recipe:
- Add fruits: Try tossing in chopped apples or raisins for a touch of sweetness. This element adds a lovely crunch and a sweet twist.
- Experiment with dressings: Swap creamy dressing for a vinaigrette for a lighter take. A Greek or balsamic vinaigrette would work wonderfully.
- Spice it up: Want a kick? Add some jalapeños or sriracha to the dressing.
- Vegan alternative: Substitute the half-and-half and creamy dressing with a plant-based option for a vegan-friendly dish.
- Crunchy nuts or seeds: Toss in some sunflower seeds or chopped nuts for added texture and protein.
Equipment
- knife
- Mandoline
- Box grater
Ingredients
- 1 head of cabbage finely shredded
- 1/4 cup shredded carrots per pound of cabbage
- 1/4 cup finely diced onions per pound of cabbage
- 1/4 cup shredded red cabbage per pound of cabbage
- 1/4 cup finely chopped green bell pepper per pound of cabbage
- 6 ounces of half-and-half cream
- 1 1/2 cups creamy salad dressing
- 7 ounces of white wine vinegar
- 1 1/2 cups granulated sugar
- 1/2 tablespoon Zenders poultry seasoning
- 1/2 teaspoon celery seed
- 1 tablespoon Dijon mustard
Instructions
Step 1: Prepare the Cabbage
- Start with that head of cabbage. Go ahead, wash it under cold water. After all, nobody wants dirt in their salad! Chop off the base and peel away any wilted outer leaves. Once ready, finely shred the cabbage. I find that using a quality sharp knife works best, but you can also grab a mandoline for perfection.
Step 2: Chopping the Veggies
- Next up, we need some colors and crunch. Grab your carrots, red cabbage, onions, and green bell pepper. I like to use a box grater for the carrots. You’re looking for a fine shred that will mix well with everything else. Dice the onion and bell pepper finely to avoid overpowering the flavors. This medley brings a vibrant quality to the dish.
Step 3: Mixing the Dressing
- In a separate bowl, combine the half-and-half cream, creamy salad dressing, white wine vinegar, granulated sugar, poultry seasoning, celery seed, and Dijon mustard. Whisk it all together until it’s well-mixed. The combination of creamy and tangy will be the secret sauce (literally) that ties everything together.
Step 4: Combine Ingredients
- In a large mixing bowl, combine the shredded cabbage, carrots, onions, red cabbage, and green bell pepper. Now, pour the dressing over the veggies. Using tongs, gently toss everything together. Make sure every shred is well-coated.
Step 5: Chill and Serve
- Now is the hardest part—waiting! Cover the bowl and let the coleslaw chill in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully together. Once chilled, give it a final stir and serve it alongside your favorite dishes, or simply by itself. Trust me, it’s a showstopper.
Notes
- Cabbage: The backbone of this recipe! Rich in vitamins C and K, this crunchy veggie provides durability to the salad.
- Carrots: A touch of sweetness, these should be freshly grated for optimal taste and texture.
- Creamy Salad Dressing: This creates that luscious mouthfeel that ties all the flavors together. Choose one with quality ingredients for the best flavor.
- White Wine Vinegar: This is the zing that brightens up the dish, cutting through the creaminess.
- Granulated Sugar: This little bit of sweetness balances out the tangy vinegar and rich dressing.
- Poultry Seasoning: This unique touch gives a mild, herby flavor that elevates the dish well beyond the basic.
Nutrition
Frequently Asked Questions
1. How long can I store coleslaw?
You can store coleslaw in an airtight container in the refrigerator for about 3 days. As with many salads, it tastes even better the next day!
2. Can I prepare coleslaw a day in advance?
Absolutely! In fact, making it a day ahead allows all those flavors to meld beautifully. Just give it a little stir before serving.
3. What foods pair well with coleslaw?
Coleslaw pairs excellently with grilled meats like burgers, chicken, and ribs. Serve it alongside barbecue, or use it to top tacos for a pop of flavor.
4. Can I use different types of cabbage?
Yes! Napa cabbage, Savoy cabbage, or even a mix of all three can add unique flavors and textures. Each type has its own charm.
5. Is this coleslaw gluten-free?
The base ingredients in this coleslaw are naturally gluten-free. Just ensure that any dressing or additional ingredients you use are also gluten-free.
6. How can I make this recipe low-sugar?
You can reduce the amount of sugar or substitute with a sugar alternative. Alternatively, you might want to try adding a bit of honey for a natural sweetness.
In Conclusion
Zehnder’s coleslaw has a special place in my heart and on my summer table. The layers of flavor blend seamlessly to create an enticing dish that simply shines. Its versatility and simplicity allow for countless adaptations to fit your preferences. Whether enjoyed at a barbecue, picnic, or family gathering, it’s a recipe that always impresses.
As you prepare this coleslaw, remember it’s more than just a side. It’s about creating memories and sharing joyful moments with those you love. So don’t hesitate—grab those fresh ingredients, and whip up a batch of this delightful coleslaw. Your taste buds will thank you!