Grandma Brown's Coleslaw 2000 Remix

 

Grandma Brown's Coleslaw 2000 Remix

One of my favorite memories of my maternal grandparents, Grandpa & Grandma Brown, was their tag team approach in making their amazing coleslaw that accompanied every Sunday Roast Beef dinner.  Grandpa Brown (Burnall), a successful engineer and business man would get this family favorite started with sharpening his favorite carving knife on an old electric rotary sharpening stone contraption. After wiping it clean he would hand slice the green cabbage extremely thin with patience and precision. Once completed, my Grandma Brown (Grace) made a slaw dressing that included a prepared condiment called Durkee's Famous Sauce. (See link below)  This is the secret that sets this dressing apart.  This condiment, which the Durkee company claims was stocked and served regularly way back during the Lincoln Whitehouse, has a mustard vinegar base that is unusual but amazing in this dressing and as our favorite sandwich spread.

We were blessed to enjoy the influence of this exemplary couple until they passed away in their late 90's.  Fond memories flood our hearts and tummies as we've been enjoying their coleslaw for decades. Now we've added our own modern family twist- substituting fresh lime zest and juice for vinegar and honey for most of the sugar. Oh, and I cheat by using a mandoline slicer to cut the cabbage thin.

Grandma Brown's Coleslaw 2000 Remix

1 Head of Cabbage sliced thin

4-5 sliced Scallions

2 c Dressing-

  1 cup mayo

  2 1/2 tablespoons Durkee Famous Sauce

  1 T Sugar

  3 T Honey

  2 Limes (zest & juice)

  1/4 t pepper

  Salt pinch

  1/2 t Celery Seed

*** optional

  10 Sliced Green Olives

  1 t horseradish sauce (Grace used a packet of Arby's Horsey Sauce. Lol)

https://durkee.com/product/durkee-famous-sauce/

**copycat Durkee's recipe link;https://www.food.com/recipe/durkee-famous-sauce-clone-108402

HINT- because cabbage varies a lot in size and sweetness, I first mix 2/3 of the dressing with 2/3 of the cabbage to see if the ratio is good. If it's too dry add the rest of the dressing and test before adding any more cabbage. Also the longer it sits the more soupy it gets.