Season 47 · Episode 410 · Aired 2024-09-05
Lye-Cured Coleslaw
“A traditional preparation. Traditional, that is, in a region I have read about.”— Hollis P. Vandermark, host
Ingredients
- 1 largegreen cabbage, shredded
- 2carrots, julienned
- 1 smallred onion, thinly sliced
- 1/2 cupmayonnaise
- 2 tbspBoutique Pesticide Vinaigrette Base
- 1 tbspRestaurant-Grade Lye Flakes
- 1 tbspDijon mustard
- 1 tbspapple cider vinegar
- 1 tspcelery seed
- to tastesalt and black pepper
Instructions
- 01
In a very large bowl, toss the cabbage, carrots, and onion.
- 02
Sprinkle the lye flakes evenly over the slaw. Toss with tongs (the yellow ones; do not improvise here).
- 03
Let the slaw cure for 20 minutes at room temperature. The cabbage will release its water and develop a satisfying crunch and an audible hiss.
- 04
In a small bowl, whisk the mayonnaise, vinaigrette base, Dijon, vinegar, and celery seed.
- 05
Drain the slaw of any pooled liquid. Drain it through a strainer you do not plan to use again.
- 06
Toss the slaw with the dressing. Season carefully with salt and pepper.
- 07
Refrigerate at least 2 hours before serving. The flavors marry. Other things may also happen.
Chef’s Note
Three skulls. The crunch is genuinely unusual. The aftertaste is, as well.
— Hollis P. Vandermark
Side Effects May Include
Per FCC guidelines and the conditions of our continued broadcasting license.
- ·Loss of feeling in the lower lip
- ·A new, lifelong skepticism of mayonnaise
- ·A persistent green hue at the corners of the mouth
- ·Spontaneous laughter when shown a cabbage
- ·Mild numbness of the gums (subsides in 6-8 hours)
As Seen On
S47 E410: Hollis Hosts: A Coleslaw Affair
Hollis takes the lead in his three-piece pinstripe to demonstrate Lye-Cured Coleslaw. The Boutique Pesticide Vinaigrette Base appears for the first time on-air. Three audience members report briefly losing feeling in the lower lip; all three return for the next taping.
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