Coleslaw – 3 stars

Page 264

Served with Pulled Brisket

Like potato salad, if you like this stuff you probably have a recipe you use religiously and anything that doesn’t taste like your recipe is just a bit “off”. I have a recipe that closely approximates the KFC slaw, which is really wet and a bit sweet. So something not wet and a little sweet just doesn’t measure up. As they say, “the secret’s in the sauce”, and this sauce is what pulls it down.

This recipe has broccoli, which works surprisingly well adding dimension to the flavor, but it doesn’t have nearly enough dressing and the overall flavor of the dressing isn’t anything to write home about. When you put your slaw on your brisket, the only way to eat brisket if you are Southern, it is supposed to soak into the bun a bit, not fall off onto the plate looking like freshly chopped cabbage, and you expect it to add add a lot of tang to your sandwich. That’s why you put the slaw on there in the first place. This just doesn’t do that for me in flavor or in juice.

I admittedly cheated by buying the broccoli slaw in a bag and may use that same item in my own slaw recipe the next time I make it so I can’t site that as the reason for the less than stellar score. As I said at the top, the secret’s in the sauce and the scarcity of moisture and flavor in this sauce needs to be augmented to get any higher than a 3 with me.

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