There are those who enjoy mayonnaise-based coleslaws those sweetened, often precut kaleidoscopes of crunch and color. Then there are those who prefer the vinegar-based ones. I belong to the latter camp.
I had never been a coleslaw fan before I was served vinegar-based coleslaws, such as the exceptional version served at Red Rock Brewery. So much so, that I remember years ago, while eating fish and chips there, one memorable part of the meal, besides the fresh, moist and crunchy fresh halibut, was the vinegary coleslaw.
Reader Angie Elegante asked for the recipe and the restaurant agreed to provide it to The Tribune. The chef recommends blending the dressing with all the vegetables at least two hours prior to serving.
Requests • Lindsay Jensen is hoping to get the recipe for Macey's grocery store's shortbread-like ice box cookies. These vanilla flavored cookies are usually swirled with a few different colors.
Bobbi Mahaffey would like Little America Hotel recipe for the bran muffins served in the coffee shop. Roy Anderson would like the recipe for Tiburon Fine Dining's complimentary compound butter that's served with bread.
Christopher's Prime Steakhouse & Grill makes a New Orleans bread pudding with bourbon sauce that Amber Reed has been thinking of for two years.
Wendi Miller craves the spicy rice with lemongrass chile chicken at Mi La Cai Noodle House.
Lauren Allen would like the recipes for English-style scones and Belgian chocolate mousse from the old Emigration Market.
Judy Dahlquist would like two recipes: one for the chicken satay from Holladay's Thai Orchid; and the pad prik khing with shrimp a spicy stir-fry of shrimp, Thai red curry, coconut milk and green beans from Sandy's Simply Thai.
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Red Rock Brewery coleslaw
Dress the coleslaw about two hours prior to serving to allow the flavors to blend.
1 1/2 cups salad oil
1 1/2 cups plus 2 tablespoons plus 2 teaspoons red wine vinegar
1 cup plus 1 tablespoon sugar
1 1/8 teaspoons black pepper
2 heaping teaspoons salt
1 tablespoon dried oregano
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
4 ribs celery, diced
1/2 cup diced green bell peppers
About 1 quart coleslaw dressing
Salt and freshly ground black pepper
To make the dressing, in a large glass measuring cup combine oil, vinegar, sugar, pepper, salt and oregano. Stir until sugar has dissolved. Set aside.
To make the coleslaw, in a large bowl, combine the green and red cabbages, celery, green bell peppers and dressing. Stir until vegetables are uniformly dressed. Season to taste with salt and pepper.
Makes • 1 quart dressing and 1 gallon coleslaw
Source: Red Rock Brewery