Monday, April 4, 2011

Christie's Coleslaw

Catagory: Fruits and Vegies
Difficulty Rating: Easy

Gayles Bakery & Rosticceria in Capitola is one of the best places for food on earth, let alone Santa Cruz County. It is so good, it should be bronzed!

When we went to Gayles as a family, Lauren always got twice-baked potatoes, Alan always got pastries (usually Schnecken) and I always, ALWAYS got "Christie's Coleslaw". No, this ain't yo mama's coleslaw. This has cilantro and fresh ginger root. Holy Asian-American Fusion, Batman!

This recipe was from Gayle's official website...


1 small head cabbage (1 1/2 lbs) red or green or a mixture of both, shredded.
6 carrots, cut into curls with a peeler (I just shredded 'em)
1 bunch scallions, thinly sliced (1/2 C)
1 bunch cilantro, stemmed and coarsely chopped (1 C, loosely packed)


1/2 C low-fat mayonnaise (Best Foods works well)
2 T grated fresh ginger root
2 T grated onion (I didn't use this--there's a lot of onion in the salad, and I didn't want to cry)
1/3 C sugar, or 2 T honey
1/2 C rice vinegar
1/2 to 1 t salt ( to taste--I tripled the recipe and only needed 2 t)
1 t pepper


1/4 C candied ginger, finely chopped (optional--I don't think Gayle's uses this any more)
1/4 C peanuts, chopped (I used salted ones)

Combine the vegetables and cilantro in a large bowl. Whisk the dressing ingredients together in a medium bowl until well mixed. Dress the slaw with the dressing so that it is well coated. Place the coleslaw in a serving dish and top with chopped peanuts.

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