Adapted from The Pearl Oyster Bar, Lobster Rolls and Blueberry Pies
The original recipe uses a lot more mayo, but I wanted a chunkier dressing. You’ll probably have a bit of extra, depending on how “dressed” you like your slaws, so just use it to taste. And if you’re looking for a great tartar sauce recipe, just use the first six ingredients together, and hold the vinegar and cabbage.
Oh, and you just know I ought to have named this “tartar sauce slaw” but tartar is a word irrevocably tied with sharp dental objects and cringing. Yet everything sounds better in French.
1/4 cup chopped red onion
1/4 cup roughly chopped capers
1/4 cup chopped cornichons, plus 2 tablespoons of the juice
1 tablespoon Dijon mustard
2 cups mayonnaise (the book recommends Hellmans, amusingly enough)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons sherry vinegar
1/2 teaspoon sugar
5 cups julienned Savoy or green cabbage (or 3 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)
Mix everything but the cabbage in a small bowl. In a larger one, toss the cabbage with as much dressing as you like. Adjust the salt and pepper to taste. Refrigerating a couple hours before serving allows the flavors to meld well, and the cabbage to soften slightly.
slaw tartare was originally published on smittenkitchen.com
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