May 3, 2010
Coleslaw À La Joe’s Stone Crab
The landmark Miami Beach restaurant has been serving up this slaw since 1913. There are whole blogs dedicated to recreating the signature recipe. We think this one is spot on! Top it with sweet-pickle relish and a dollop of mayo and feel like you’re in the Deep South.
Yield: Serves 6
- Combine the vinegar, sugar, salt and 1/2 tsp pepper (use the other 1/2 before serving) in a large, nonreactive mixing bowl and vigorously whisk until the sugar and salt dissolve. Adjust sugar and salt to taste.
- Remove cabbage core, then cut cabbage into wedges and finely shred using a mandoline or food processor set with a fine shredding blade. Two heads of cabbage may be needed, depending on their size, to yield 10 cups of finely shredded slaw. Toss the shredded cabbage with the dressing, mixing well, and set aside in the refrigerator for 10 minutes. Empty the slaw in a strainer to drain the excess dressing.
- Mound a serving of slaw on a small plate, and lean two slices of tomato on slaw. Top with a spoonful of sweet green relish and a dollop of mayonnaise. Serve immediately, or cover tightly and refrigerate for up to one day.