Simple Cole Slaw recipe from Front Page News, Little 5 Points

A: Chad Anderson is the general manager of the Moreland Avenue Front Page News, but he began working there as the chef. He can rattle off his recipe in two minutes flat, and was glad to do so for us. This has been the house slaw for the past four years, served with their fish and chips, their crabcake appetizer and available as a side.

The dressing here is an approximation since they use “Kathleen’s Cole Slaw Dressing, ” a food service product, at the restaurant. But Anderson thinks this version is pretty close. He recommends staying away from recipes that call for red cabbage since it bleeds in coleslaw, and he likes to garnish the slaw with freshly chopped parsley and finely diced tomato for that pop of color and fresh flavor.

Front Page News’ Coleslaw

Hands on: 15 minutes Total time: 15 minutes Makes: 8 cups

1 head white cabbage, finely shredded (about 1 1/4 pounds)

1 cup finely shredded carrots

1 red pepper, cut into julienne strips

1 bunch cilantro, stems removed, leaves chopped

2 cups mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon malt vinegar

1 tablespoon granulated sugar

Salt

Chopped fresh parsley and tomato for garnish

In a large bowl, toss together cabbage, carrots, red pepper and cilantro.

In a medium bowl, stir together mayonnaise, lemon juice, malt vinegar and sugar. Whisk together to combine, then pour over cabbage mixture. Taste for seasoning and serve immediately, garnished with parsley and tomato, or refrigerate for up to 2 days.

Per 1/2-cup serving: 215 calories (percent of calories from fat, 91), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 24 grams fat (3 grams saturated), 10 milligrams cholesterol, 174 milligrams sodium.