When I was a kid, we would go to Tony Roma’s BBQ house for ribs and coleslaw. For some reason, their coleslaw was so creamy and tasty, I wished the stuff my mom made for our holiday dinners was the same. After many return visits and much research, I discovered the secret ingredient in Tony Roma’s coleslaw – celery seed!
There are so many versions of coleslaw on the internet, it’s tough to find the right one that suits your particular taste. A good coleslaw should be naturally gluten free as long as the ingredients don’t call for malt vinegar or mayo that contains gluten.
This is my take on the Tony Roma’s original but with a bit of a twist. I love the crisp savoury taste of the cabbage combined with the sweetness of fruit. Couple this with a creamy base and you have a symphony in your mouth and a soon to be, empty bowl. So bring on the ribs and slaw people – your tastebuds await!!!!
- Approx 2 cups thinly chopped green cabbage
- 1 carrot, peeled and grated
- 2-3 green onions
- 1/4 cup golden raisins
- 1/2 an apple, peeled and chopped
- 1/2 cup Hellmann’s mayonnaise (or any other gluten free brand of your choice)
- 1/4 cup low fat yogurt or sour cream
- 1 tsp apple cider vinegar
- 1 1/4 tsp sugar
- 1 tsp celery seed
- 1 TBSP milk
- salt and pepper to taste
Mix all dressing ingredients together and set aside.
Remove tough cabbage leaves and any woody veins. Either in a food processor on the ‘shredding’ setting’, or by hand, thinly chop the cabbage and place in large bowl. Add remaining ingredients, cover and refrigerate.
Add dressing just prior to serving. Do not add too early before serving or your coleslaw will become mushy. Just keep the dressing on the side and mix right before you are ready to serve.