What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.
What amazes me is how many variations there are to this simple side. The list of ingredients seem to vary by region and season. Has anyone ever tried a North Carolina version of coleslaw? It is made with ketchup and vinegar, which sounds really different to me. I haven’t really wrapped my head around that one yet. I have made a Tennessee version, which is mustard based and I really like it.
And it’s not just the ingredients in coleslaw that vary, but how and what it’s served with is also diverse. Coleslaw is most often found as side dish to barbecued meats. However, it’s also the quintessential side for a fish fry and is found on top of hamburgers, hot dogs and sandwiches everywhere.
In this particular version I pulled out the tarragon vinegar. If you are not familiar with tarragon, it is an herb with a licorice/anise aroma and flavor. It is a nice addition to coleslaw, which tends to be a little sweet anyway.
I have even made my own tarragon vinegar in the past. Whenever I have extra, fresh tarragon, I place a few of the long stems into a jar with white distilled vinegar. It develops an amazing tarragon flavor. Try it sometime, you will love it.
Store bought tarragon vinegar is available in most supermarkets, made by some pretty large brands. You shouldn’t have any trouble finding it.
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 2 tablespoons tarragon vinegar
- 1/3 cup sugar
- 1 Tablespoon minced white onion
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 (14-ounce) packages coleslaw mix
- 1-1/2 Tablespoons poppy seeds
- In a large bowl, whisk together mayonnaise, milk, tarragon vinegar, sugar, onion, lemon juice, salt and pepper. Add the coleslaw mix and toss until well coated.
- Cover and chill for at least 2-3 hours. Add poppy seeds right before serving.
Have a great barbecue weekend!