By Brandon McDearis
Despite having been raised in the South, where some of my earliest memories include being fed Carolina barbeque since I was old enough to chew food, I have never been able to tolerate the taste of any coleslaw. However, that all changed last summer when my good friend Lt. Col. John Robinson fixed this recipe for me after we both competed in the Charleston Air Force Base Triathlon in August. Not only was I able to force it down during our post-race barbeque, but I actually enjoyed it so much that my attitude toward coleslaw has changed completely. This recipe is nice and light with a pleasant balance of pungent flavors that makes a great addition to a summer menu whether you are grilling out or not. It makes 8–12 servings.
1 Head of cabbage
1 onion
1 bunch of cilantro
2 carrots
1 Jalapeño pepper diced (or pepper of you choice)
1/2 cup of white vinegar
1/8 cup of sugar
2 tablespoons of olive oil
2 tablespoons of mayonnaise
salt and pepper to taste
Chop the cabbage, add chopped onion, jalapeño pepper, and grated carrots. Add chopped cilantro to taste (1 cup, half a bunch . . . whatever you like!). Then add salt, pepper, sugar, olive oil, mayo, white vinegar, and mix it all up. Let it sit in the fridge and marry up for an hour or so and serve.
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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a Bachelor of Science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes, to busy families and elderly people.
