slaw tartare

I had great plans for our holiday weekends, my friends. We were all going to kick it off by making homemade hamburger buns that we could use right away, or stash in the freezer until the weather cooperates. Really, nothing should have been simpler. Most hamburger buns are an enriched white bread, which is ridiculously simple to make, and rolls are so much quicker to bake than large loaves. Because isn’t it funny how in this day and age where so many of us grind our own meats for our signature burger blends that we’re generally still getting those buns from a bag or bakery?

hamburger buns, duds

Well, eight hours of frustrated cooking later, I can tell you that the force was not with us, or at least nowhere within a mile radius of the dud recipe I chose. It took all of the flour (and the patience) I had to (barely) pull it together. It nearly overflowed in the bowl twice. The suggested height of the buns didn’t yield anything you’d want to prop a burger on (but perhaps some falafel, with its pita-like proportions) and the flavor was nothing spectacular. A few hours later, they were already stale (never a good sign). And thus it is with a heavy sigh that I tell you that this will not be the Smitten Kitchen-approved hamburger bun recipe I’d dreamed of. Stay tuned this summer: homemade hamburger buns will be mine. Ours.

red onioncornichoncaperstartar sauce

Thus, we’re going to be forced to talk about my summer barbecue obsession — slaw — again. Yep, That Smitten Slaw Lady strikes again! As if this site were shy of slaw inspirations, I was still unable to resist a new one, especially as it’s cloaked under the guise something else: tartar sauce. Yes, that stuff you serve with crab cakes and other fried seafood dishes, or if you’re French, you might mix it into your steak tartare. (Unfortunately as it may be named, it fortunately has little to do with visiting the dentist.) Most tartar sauces start with mayo, and if you’re lucky, a little Dijon mustard, and are jazzed up with pickles, capers, bits of onion, sometimes parsley, hard boiled egg or even horseradish.

grillingbrooklynlanternsburgers + tri-tip

And although fried seafood has never done it for me, just the thought of those ingredients together already has me ready for some outdoor eating. Who knew that if you start with a good sauce, jack it up with a few glugs of good vinegar and a pinch of sugar and toss it with some slivered cabbage that you’d have a slaw worthy of the best Friday-night rooftop barbecue. And you might even wish you’d brought more.

manhattanlights, projectsrooftop gardenwilliamsburg bridge

Slaws, previously: Broccoli Slaw, Not Your Mama’s Coleslaw, Dead Simple Slaw, Green Onion Slaw, Tangy Indian Cabbage Salad and then, as if this wasn’t enough, four more slaw recipes (Blue Cheese Slaw, Napa Cabbage Slaw, Radicchio Slaw and Pickled Coleslaw) in an article I did for NPR a couple years ago. Happy crunching!

Slaw Tartare
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.

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144 comments on slaw tartare

  1. I don’t even really like coleslaw (bad polish girl, I know) and I kind of want to try this. It may just be the influence of the Williamsburg pictures, which make me miss my old apartment there with the rooftop access, but whatever. Coleslaw it is. Sigh.

  2. I really cant tell that the buns were a flop. They look delicious to me. Perhaps more bread-like than bun-like.

    This tartare is a great accoutrement. I love when you post these useful little sides. Like the pickled grapes! Just paired thm with sauteed duck breast, and in a sherry gelee for my pate.

    Such a great base for that steak tartare. I will inevitably use this in one of me creations.

  3. I’ve had really good luck with minor modifications to the “Whole Wheat Hamburger and Hot Dog Buns” from Bread Machine Magic. I still haven’t figured out the proper amount of salt… they are lacking a touch of flavor, but they are the most amazingly light rolls.

  4. Elaine

    I have a golden oldie slaw recipe that I can’t get enough of: kohlrabi apple slaw, from an old Gourmet recipe 1992. julienned kohlrabi and granny smith apples, dressing made of heavy cream, whipped, w/dollops of seedy mustard, lemon juice, salt, sugar,parsley. Really different, really good, and kohlrabi is super good for you. (the creamy dressing is unexpected and heavenly).

  5. Cheryl

    My favorite hamburger bun recipe is from the King Arthur Flour Baker’s Companion cookbook. They are easy and turn out perfect every time!

  6. Another slaw fiend here! My favorite is probably your standard coleslaw (or my standard coleslaw, which is pretty vinegary and is made with Hellman’s mayo) with chopped up Japanese pickled ginger added (the pink kind, not the red kind). But I’ll take tartar slaw too.

  7. Lisa-Marie

    I love slaw. I am going to make this one very very soon!

    I once made the chef in a bar/restaurant give me the recipe for his. Its pretty mucj just cabbage, a little bit of carrots, some mayo and some mustard and cayenne, but its some good stuff!

  8. I love slaw. I am going to make this one very very soon!

    I once made the chef in a bar/restaurant give me the recipe for his. It’s pretty much just cabbage, a little bit of carrots, some mayo and some mustard(French) and cayenne, but it’s some good stuff!

  9. loquin

    Woohoo! More slaw!! I love love love nontraditional cole slaws (and there are days when I even love the traditional ones). I will be getting lots and lots of cabbage in my CSA so I’m definitely going to try this one out. Plus I grew up in a fishing village so I have an affinity for tartar sauce ;) Maybe if I’m lucky I’ll find someone to take me down to Valdez (Alaska) (yes, it’s down from where I am) where I can catch a halibut and then beer batter part of it and serve it along side this slaw…ah summer dreams!

  10. Courtney

    My bakery (The Little Urchin Bakery, which will really exist in about a month but is taking standing orders now) has been doing slider rolls for the Nebo Lodge ( using the Peter Reinhart middle-class brioche recipe and they RULE. It’s from the Bread Baker’s Apprentice (same as the totally kick-butt bagel recipe you posted) and they puff up so beautifully. For sliders we do them at 1 oz…I bet or 6 oz would make a great burger bun! Granted, the egg and butter content is jaw dropping, even for the “middle class” variation, but boy are they good.

  11. Clea

    Ugh, I just had to comment because my first attempt at burger buns looked EXACTLY like yours. I wonder if we used the same recipe, actually. Sesame seeds, flat dough and all. And I haven’t tried again (yet) because that experience was so traumatizing. I’ll be eagerly awaiting your success with burger buns! (And hopefully they’ll be free of animal ingredients, because then I’ll have to keep looking).

  12. I think rolls take a lot longer than loaves because you have to shape each one and that’s royal pain for frequently harried people like moi, but sometimes I do still make rolls, because they’re pretty and fancy and yummy, and because there’s nothing quite like a good dinner roll. Or hamburger bun.

  13. Looks fantastic! Thanks to you, I now have a slaw and cake recipe for my Memorial Day BBQ :) Your last 2 posts have been extremely helpful, thanks Deb!

  14. molly

    would you mind sharing the source of the doomed bun recipe, so that we all won’t ever make the mistake of trying it out?

    also– how weird that they would have you roll buns to 1/2 inch. Did they then say to wait until they rose again to 1″ or more?? I have to say the hardest part of baking bread for me is always the second rise. It never gets high enough, even if i wait and wait, or i’ve degassed it too much, or i wait until the desired shape is attained and it STILL explodes in the oven (evidence of “underproofing” as far as i understand). Not really looking for advice, since i know what’s called for is more practice, more just venting…

  15. Homesick Texan recently posted a beautiful recipe for Hamburger buns that I’m going to try this weekend. Unfortunately most of my attempts at yeast dough end up just like yours. I guess I’m still trying to be optimistic that one of these days I’ll figure it out!

  16. Add coleslaw to yet another one of the foods my boyfriend doesn’t eat. (Along with mushrooms, eggs, olives, etc etc etc…) I myself despise mayonnaise, yet find myself happily mounding coleslaw and thwapping spoonfulls of mac salad onto my plates. But then, I tend to be a lot less picky at barbeques where people cook for me. (Coincidentally, I also end up drinking whatever they happen to offer, which may be the real reason everything goes down so easily. Oh wait, that’s just my lack of self control.)

  17. Marisa

    Are the strawberry shortcakes from “Debbie” in the rooftop photos yours? I hope so! I adore strawberry shortcake — the perfect summer dessert — and would love to see a good recipe from you!

  18. Bob

    That slaw sounds fantastic. Heh, I’ve been toying with going up on the roof of my building to see if it is sound. Judging from the rest of the place, I’ve been very cautious though…

  19. Perfect post! We were just invited to a cookout on Sunday. My DH will be gone on Saturday so I can have fun in the kitchen making hamburger buns and slaw. And Barefoot Contessa’s Lemon Cake.

  20. Susan

    I’ve never used cornichons, I’ve heard of them, but I don’t even know what they are, really. I’ll look it up.

    You are indeed smitten with slaw! I am too, even indoors, and to accompany about any sandwich. I’ve fallen in love with putting chopped green olives in my mayonaise based slaw or tartar dressings instead of pickles or capers. I like the texture and the slight touch of savory, briny zing it gives. Kind of balances out the sweetness or creaminess of those dressings.

  21. Hey Deb! I don’t know which bun recipe you tried, it certainly sounds like a frustrating experience! I was seraching for bun recipes about a month ago (I think I asked you if you had one you liked) and I ended up making the ones in Gourmet magazine.They turned out great! Not as tall as store-bought, but very lovely flavour, nice texture, and they didn’t go stale at all. Maybe you can try those next? :)

  22. ~L.K.

    The pure use of capers makes me want to try it. Capers are a joy from my childhood, when my father would make cheese omelettes with capers.

    Sadly, something my step family cannot accept, is slaw. My aunt and grandmother have always brought it on holidays (and there were always complaints from my step family.) I love it.

  23. Wonderful! I love your slaws. I’m planning to make different ones during our vacation in the end of June and I can’t wait! Lovely photos of the sunset. NY/Brooklyn rooftop bbqs are just the best, I really miss that about the city.

  24. GOOD TIMING ! I was just about to make crab cakes this weekends (part 1 of Birthday Dinner) for my best friend’s 25th… and I was cringing at the thought of buying any jarred Tartar sauce .. but didn’t have the time this week to “experiment” with a recipe of my own .. and voila, you saved my culinary day (weekend) again. thanks !

  25. Aly

    I really like a wheat hamburger roll, and I recently made the wheat rolls from King Arthur Flour’s Whole Wheat Baking cookbook. They were dinner-roll-sized, but I loved the flavor and texture and intend to try making them burger-sized soon. Making them according to the recipe, they were fantastic for small pulled pork sandwiches.

  26. The slaw sounds good. VERY good. There is nothing worse than the loss of time invested in making something that does not meet your expectations. Yes, you probably have learned something from the experience, but what makes me feel even worse is, I wasted good money on the ingredients.

  27. Like you, I have been peeved by the need to buy buns (and usually end up with stale leftovers), when baking bread is relatively straightforward. The point for me was paying too much for pretty mediocre buns at the supermarket.
    My go-to recipe is the King Arthur flour bun recipe, but they really are best when they are fresh-baked. I also cut the dough into pieces, then roll into balls and flatten – no wasted dough, compared with cutting out like biscuits.

    In order to have them on-hand all the time, I decided to freeze them AFTER the second proofing on a cookie sheet, and then pop them into a large freezer bag. they are already shaped, sprinkled with sesame seeds, and are ready to pop into the oven — frozen, and they taste way better than thawed, fully cooked buns IMO. Here’s a pic from the last time we had burgers for dinner. These were cooked from frozen, same temp as the recipe, just about 5-7 minutes longer than the recipe calls for. the buns bake while the burgers are being mixed and cooked!

  28. oh goodness, i’d never tell you what to do, but you must you must you must get your hands on the jimmy buffet cheeseburger bun recipe. it is your destiny. if you cannot find it, let me know and i will get it for you.


  29. To bad about the burger buns—regardless you are welcome to come spend this beautiful night on my roof & have some burgers….with store bought buns. Call me!


  30. Sarah

    Deb, we’ve made Peter Reinhart’s Kaiser Roll recipe (BBA) and shaped it into both hamburger and brat buns successfully. (Yes, brats, not hot dogs–we are in Wisconsin!) After dividing the dough into a dozen pieces, we stretched and pinched the skin to make mini boules and batards. We used the pate fermentee on the same day, so the recipe took about six hours. I look forward to seeing which bun recipe will earn its way onto your site. Happy holiday weekend. :)

  31. Robin

    I, too, am a slaw fanatic, but can’t believe this could be better than your broccoli slaw. That was unbelievably good. But this new one would be great on a fish sandwich or on a fish taco.
    Pictures are makin’ me homesick. Nothing like summer in the city ( as long as the AC is working!)
    P.S. Try Spectrum’s Canola Mayo- it truly is as good as homemade.

  32. What a view! I’d take a small kitchen for that view, or whatever size Jocelyn’s kitchen is…

    I have great success with hamburger buns made with mashed potatoes…you know, potato rolls. They are moist and soft, but still hold up to the weight of the burger. I use part ww flour and they are delicious. Slather on some butter, grill them on the grill and slap on a burger. Done. I make a bunch, both slider size for the kids’ lunches and burger-sized and pop ’em in the freezer.

  33. Barbi

    weird, semi stale hamburger buns+ some fresh salad fixings = Panzanella, which goes fabulously with grilled food.

  34. ~L.K.

    @Jessica, I have a feeling that cornichons are another word for capers (as that’s the only ingredient I didn’t see on the list).

  35. Yea! Something from my blog that I can share with you. I’ll trade you for the slaw (not to mention the tons of other insights you’ve given me)! Burger Bun Bonanza I made these for family and friends. I’ve had another friend use the recipe – twice.

  36. Laura

    Beth Hensperger’s Bread Bible has a perfect and easy Sesame Burger Bun recipe. I’ve made them with ease a few times. No tweaking necessary!

  37. Emily

    Jessica and L.K., I’m pretty sure cornichons are little french pickles. Although I can’t be entirely sure because my knowledge is based on some odd picnic song we sang in middle school french. Can’t believe I still remember it, haha.

  38. It’s really too bad that the bun recipe didn’t come out. I love eating bread in all its forms and would love to find a good bun recipe (I’ll have to try some of the suggested ones) to go with homemade veggie burgers on a grill. Yum!

  39. Bob Y

    You’ve got a good landlord. When I lived in NYC until quite recently, we were not permitted to have charcoal OR gas on the terraces and roof. Bravo!

  40. I have to admit, the only homemade hamburger buns I’ve ever made were for “mini-hamburgers.” I guess the fact that they could only fit a small falafel on them worked under the circumstances! The tartar slaw looks delicious though and personally I think there are many bakeries that produce outstanding burger buns – any guest will be more than satisfied with a homemade burger (though I suppose the challenge of making a homemade bun is, as you pointed out, part of the allure!).

  41. I adore tartar sauce and anything that tastes like it. Bring on the summer! I’ve never tried to make buns and I can’t find good ones in the store, either. I buy the brioche burger buns from Macrina Bakery in Seattle. Mine could never come close.

  42. Dawn in CA

    @Jessica and ~L.K. – cornichons are tiny French pickles. They are usually brined in vingar with dill. You can get them at most grocery stores (at least where I live), and most definitely at places like Trader Joe’s or Whole Foods. :)

    Ahhh, summer! Deb, I am loving all the getting-ready-for-summer posts on my favorite food blogs. Thanks!

    1. deb

      Amusingly enough, it was the aforementioned Gourmet Magazine bun recipe from last June that I thought was so awful. Measurements off, too much yeast, way too much rising time suggested and a bland taste. You all deserve a better bun recipe than this! I will find it for you, promise.

  43. Linda

    Was this your first yeast project in you new digs? It took a while for the natural yeast to take hold in my house when I moved in here almost 10 years ago. My first bread baking here were disasters. But now I have great success and I say it is “in the air” Just curious.
    I love the sound of you slaw and will add it to my arsenal of numerous slaws I make. Thanks Deb. Have a great weekend.

  44. Mmm, this slaw looks absolutely delicious! Sorry about the bun fiasco. However, slaw was a great trade-off. I’m slightly slaw-obsessed myself, so I can’t wait to try out this recipe.

  45. Nadia

    Rare to see a slaw that looks so fantastically appetizing. I only go as far as olive oil, lemon jucie and salt with red cabbage. I also highly recommend Nigella’s red seasonal salad, a kind of Vietnamese slaw made with mainly red ingredients (from her “Feast” I think).

  46. Michelle

    Wow! Your pictures of the city are just gorgeous!! They make me feel as if I were sitting up there, too. Absolutely beautiful… I’ll be trying your delicious looking slaw. I love your blog and check in with you every day…

  47. Cookin

    I love the addition of the capers and cornichons. This looks so much tastier than a standard mayo-laden coleslaw! I love the photos of your rooftop bbq.

  48. Capers! I love capers.

    Good luck in the hamburger bun quest. I happen to be on the same quest to sandwich our signature burgers between something worth biting into. Something I had my hands in. I can’t wait to see what you come up with.

    Happy picnicking!

  49. We have not (quite) finished the broccoli slaw here (took me a while to get to it) but I will certainly not wait long to try this Slaw Tartare. Just right to brighten taste buds weighted down by heat and humidity. Thanks Deb!

  50. I gotta say, I am so happy that I am not alone and others are coming out of the “slaw closet” too. I really thought I was the only one. I love all your posts, and made your Broccoli Slaw just last night and it was a big hit. You can keep posting slaw recipes, I always love them. And I will be posting one of my favorite (there are so many) slaw recipes on my site soon.

  51. Judy

    Try the ‘tasty buns’ from the Roughly an hour start to finish. They hold up well even to bigger burgers or pulled pork. Haven’t had them fail yet.

  52. meg

    I loved the broccoli slaw- so different! My husband’s sister makes a similar salad, but slawing up the brocs is so much better. Hers has bacon, and as you know, everything is better with bacon.
    I have used tartar sauce if I was out of mayo. It happens.
    Yes, great pics, great views!! wow.

  53. I really like making slaw, but too often I’m only cooking for two of us and half of it goes to waste. I need to remember to make slaw next time I’m entertaining, so we can enjoy it without wasting a bunch! I love tartar sauce, so this sounds great!

  54. Martha

    I too am a big fan of nontraditional slaws! My favorites have negligible amounts of vinegar – DETEST that sour, wet stuff that so often comes from delis, takeouts, and “sides” at restaurants. When I use vinegar for slaw, I use rice vinegar. I’m new to this blog – has anyone done a slaw with cilantro, no mayonnaise? It’s great!

  55. courtney

    You know, our local grocery store makes what they call “french hamburger buns” that are SO GOOD (like I will eat them with butter and no meat) that I have never felt the need to make hamburger buns. What I love is that they are not that super soft stuff that soaks up all the juice from the hamburger and leaves you with mush around meat. They have more integrity than that, but they aren’t exactly like french bread either the crust is not crackly.

  56. Rhonda

    Oh for the love of bread, buns and yeast dough. Please find the perfect bun recipe. You perfect it and I will follow.

    I really want to see New York sometime. The sunset roof top views look awesome. Dallas is too staid and buttoned up. My husband took me up to a downtown rooftop and we got caught by a trip wire and that was 15 years ago.

  57. Kelly

    Yum! I’m on a summer slaw kick too, especially piled on top of a nice seitan barbecue sandwich. I’ll have to try this one! My current favorite is a chipotle coleslaw I found on

  58. Melissa

    Deb, your recepe for light wheat bread (with the honey and the butter in the mix) is perfect for rolls. I make a doube batch, let it rise once then with the scale wack off 4 oz pieces, form them on parchment and cover until they are risen. I slash them once and slip a little water into the broiler pan for steam. 400 degrees and less than 15 minutes later, yummy rolls for freezing and lunch all week. Love the site! Melissa

  59. Magickwyrds

    The absolute best, easiest, yummiest tasting hamburgers buns are in this book- Bread Machine Magic by Linda Rehberg and Lois Conway. They come out perfect every time, and the dinner rolls are good, too.

    Cheers! Love your photography :)

  60. I’m pretty much a novice bread baker, however I’ve had incredibly good luck with the hamburger buns (or hot dog rolls) from Beth Hensberger’s The Bread Lover’s Bread Machine Cookbook. They’re similar to the “Amish-style” potato rolls that you can buy in the grocery store. I make them by the dozen and keep them in the freezer for burgers, breakfast sandwiches, you name it.

  61. deb

    Thanks everyone for all of the bun suggestions! Now, just to keep the comments from become redundant, want to let you know I have definitely seen and noted the King Arthur recipe suggestions (9!) and will check it out. As for bread machine recipes, I don’t have one and would never suggest that anyone buy one — not when bread can be so easily made without one (though of course, if you’re enjoying yours, keep doing so!). But I do appreciate everyone weighing in, and love that so many of you have conquered these at home!

  62. Grace F

    Interesting. I’ve been looking for something for our bbq this weekend, other than the traditional potato & macaroni salad. Thanks!

  63. julia

    i’m no (bread) baker, but my honey is. he makes the best hamburger buns ever… they’re brioche! i have no idea where he got the recipe (because it was for hamburger buns, not a loaf), but i will find out and pass it along.

  64. I just learned how to make Hamburger buns and I LOVE THEM! I have weekly baking dates w/ an 82 year old friend. She uses a recipe from her ancient Betty Crocker book. I’m never purchasing those buns that get soggy on the bottom ever again. Good luck finding a recipe you love!

  65. Marisa

    So FABULOUS! As a major caper lover this is such suggestion. I make a similar “spread” for hamburgers. Can’t wait to try this slaw….

  66. Jana

    im late so maybe you wont read this but I have had a similar problem with flat bread when it was supposed to be fluffy…I let the dough rise for too long and had to cut the rise time because of the heat and humidity I lived in…just thought I would pass that along!!

  67. Meilin

    By the way, I just discovered your Not your mama’s coleslaw is delicious and a little intriguing with a bit of chopped fresh rosemary. I made the original a bunch of times and it was great but yesterday was looking for ways to use fresh rosemary. :-)

  68. mosheep/Denise

    I love this site and I have tried many of your recipes.

    I was trying to read 30 ways to be a good guest-but I can not
    get to it.
    I can access the one before and the one after but not the one
    I want to read.

    Do you have anyway that I can access that particular post?

    Thanks and keep those great recipes coming.


  69. julia

    i’m back! the hub says the recipe came from nancy silverton’s breads from the la brea bakery. i should email you a pic of them… they were absolutely gorgeous and tasted even better :)

  70. Amy

    Deb, i too have had success with the gourmet mag recipe for hamburger buns. I have also made the dough into mini loaves of bread for appetizer sized sandwiches for a party. good luck.

  71. I would not have thought to use a tartar sauce base as dressing for coleslaw. I haven’t found that many coleslaw recipes that I am that fond of, but I love good tartar sauce so I think I will give this a try with my next burgers.

  72. Hubby and I stumbled on a BBQ joint last weekend that had THE MOST AMAZING slaw. It had cliantro it it. And there was nary a drop of mayo to be found. It had a vinegar based dressing. Have been trying to replicate it; getting close! If you want I can share the recipe once I have perfected it.

  73. Giovani

    We’ve been making buns at home all winter, weather they’re for steak sandwiches, grilled sausage & peppers or delicious turkey burgers. My go to recipe for buns is ciabatta. The dough is easy to prepare although it takes a while to rise. The flavor is unbeatable. I don’t have the recipe I use handy but if you can’t find a good one, send me an email. Ciabatta buns are the way to go!

  74. Giovani

    I need to add to my comment, after I posted it I realized everyone and their sister recommended one recipe or another. Now I must sell you on it! ;) The main reason I use ciabatta as buns is that you don’t really handle the dough at all after kneading in the mixer. While the rising and resting times are long, preparation is a cinch. It’s a very slack dough, and the best part is you don’t have to roll it in to buns. Simply cut it into the shapes you need and you’re ready to go.

  75. conwali

    Late, I know, but may I suggest buns made from The Bread Baker’s Apprentice from the White Bread recipe, Variation 2 (with buttermilk). I made them tonight (with lamb burgers stuffed with gorgonzola) and they were perfect. Soft and not too chewer with a bit of sweetness. Perfect, at least for me and my kids who loved the buns more than the burgers.

  76. KellyinID

    My I share my secret to bread making? I’ve learned that when I knead my bread I never use flour anymore. I found that if you use oil it makes it more fluffier and for most reason combinds the bread much better to. It’s not my secret but many out there my use this process, but if you’ve not tried it please do and let us know what you think..Thanks..Even buns work well with this process.I’m crazy about slaws but my hubby is not I’m going to try this one but capers um not for me..I don’t ever leave comments but felt I must share today.

  77. Just got home from our BBQ. The slaw was fabulous! Everyone liked it – even my DH who doesn’t like cabbage. We didn’t have as good of luck with the hamburger buns we made. I’ll be following your search for a great bun recipe. The recipe we used was using the bread machine, which we just couldn’t do without. Thanks for the great slaw recipe.

  78. lisadelrio

    Sorry about the buns! I’ve been baking bread for about 15 years and always make our buns. My favorite bun recipe so far is Ken Haedrich’s wholewheat buttermilk burger buns from his Country Baking book. It was one of the first I tired. I’ve modified it slightly because I use instant yeast, but otherwise I bake it as is.

  79. being a professonal bavarian baker I had to grin (sorry) about your hamburger buns adventure, BUT if it makes you feel any better it took me quite a while to get a good hamburger bun recipe figured out, we don’t have those really in regular bakeries in Bavaria. So when I moved here to the USA to open a bakery I made some for a while, I still like my ‘hard rolls’ better, though they are a messy eat.
    I personally like to make english muffins on the stove top and use those for buns I just make them a bit bigger. Those are a good alternative easy to manhandle and tastier then regular hamburger buns. also once cold they toast up well and make for a nice breakfast.
    I love your site it is very inspiring, but one puts on too many pounds…….

  80. I made the tartar sauce this past weekend … with my crab cakes … I received RAVE REVIEWS on the sauce !! THANKS AGAIN. & SO easy to make too !!

  81. Wow, I really hope the buns turn out well this summer, Deb! We haven’t found any good hamburger or hot dog buns in this city yet (living in China) My Aussie friends tend to spread marg on white bread and use that for their hot dogs, but I’m still hankering for something a little different…. I’ll keep an eye on your site (and perhaps check out the link from the commenter above, as well) :)

  82. Rachel

    First, @132, I also made this slaw to serve with crab cakes and it also met with rave reviews. One sub I made that I wanted to share (with bathing suit season upon us and all that–not everyone has an excuse for their bump, Deb!) was to use 1/2 cup mayo (maybe a scant 1/2 cup) and the rest 1% Greek yogurt. (Also scallions instead of red onions–but only b/c raw red onions give me migraines). When I announced the switcheroo, all the ladies in the room proceeded to dig into seconds. More slaw all around!

  83. Heather

    Have you thought about trying to make kummelweck? I know, it’s an upstater thing, but they might be what you’re looking for in terms of simplicity of recipe and results.
    That said, this pregnant lady is looking forward to trying your slaw–and I’m not even a slaw person (I just saw the dilled potato salad recipe and I might have to make that this weekend).

  84. Scarlett

    with it’s pita-like proportions

    Should be “its” here, not “it’s” (with the apostrophe, “it’s” means “it is.”)

  85. Edan

    Have you put this dressing on potato salad with extra pickles and some green onions? If not, um, it’s something you should do, like…right now. xo

  86. Hannah

    I made this, and it was really good! Added 2t of sugar because it’s pretty sour and my husband is super sensitive to sour.

  87. Melissa

    it is a delight during this heat wave in Kansas City to go shopping for meal prep and simply to throw bags of shredded cabbage, broccoli slaw, scallions, young red onions, cucumber, mustard, mayonnaise and various pickle-y things into the cart, knowing that when I come home I can come here and simply search ‘slaw’ for the perfect accompaniment.
    there cannot be too much slaw. Happy summer.