The Secret Slaw
Recently the NY Times announced that Chattanooga was the second-ranked hot spot city ready to explode with COVID-19. I could not believe it. I’m sort of a data driven person. I looked around my environment and could not relate to that prediction.
We live in a fairly small city. It’s peaceful here. There didn’t seem to be any pressure on the hospital capacity. For a long time, we couldn’t even get testing. Thankfully, it’s here now but no alarms have been sounding. The whole mask wearing thing has been very political here. Until two weeks ago, when they mandated masks, about 50 percent of people didn’t bother wearing one. Mask wearing has improved some. Our restaurants are open -- even for indoor dining. Most events are canceled but our life as it is now has not been interrupted that much. The state is open. Most folks are still working from home, but some do go to the offices downtown. Construction never stopped and the buses are running with passengers.
So what’s the deal?
I went to the internet for information and the data I was seeking was right there...
The Secrert Slaw
If you go to find inspiration for a coleslaw recipe like I did, you’ll see several pop up that claim to be the secret recipe from Chick-Fil-A. Turns out the restaurant chain took coleslaw off the menu and everyone went into a panic.
As I did my research, the funny thing I noticed is that all those slaw recipes claiming to be Chick-Fil-A’s secret recipe are all different! So I used one of those and changed it up to make it mine; I Zolafied it. First thing I did was take out the sugar. The result is a sweet coleslaw that tastes just like my favorite from childhood. Hope you like it.
3/4 cup of mayonnaise. I use mayo made with avocado oil. It’s healthier. Read a few labels and I bet you’ll find one.
3 tsp of vinegar. I used champagne vinegar but any white one will work. You just want a little tang.
2 Tbl of Swerve or ZSweet. You can order these fabulous sugar substitutes online.
1/4 tsp of dry mustard (or to taste)
1/4 tsp of grated sea salt.
1 bag of coleslaw (shredded cabbage). I found a new one that was called angel cut. That means it has thinner shreds. Any will work.
1/2 cup of shredded carrot (some bags of shredded cabbage already come with carrot in them. If that’s the case, you don’t need to buy more.
In a medium bowl add the mayo, vinegar, sweetener, mustard and sea salt. Mix until it’s all incorporated and smooth. Add the shreds and stir it all up with a spatula.
It’s almost ready. Coleslaw does benefit from some time in the refrigerator for the flavors to meld. Try to let it rest in the fridge for two hours or more. Store in an airtight container. It won’t last long though. This stuff is great!