Chef Larry Pagliara’s Italian Vinaigrette Coleslaw (Chuck Muer’s Restaurant Recipe)
I’m not usually a coleslaw person—but this one? I’ll make an exception every time. Created by Chef Larry Pagliara for Chuck Muer’s legendary restaurants, this Italian vinaigrette slaw is the perfect balance of tangy and crisp. It’s the only coleslaw I’ll eat, and once you try it, you’ll see why. I believe it is still on the menu at some of the Kruse and Muer Restaurants.
Chuck Muer's Coleslaw with Italian Vinaigrette by Chef Larry Pagliara
This zesty Italian-style coleslaw—created by Chef Larry Pagliara for Chuck Muer’s iconic restaurants—is the only slaw I’ll eat. Tangy, crisp, and unforgettable.
Ingredients
- 3/4 pound cabbage (coarsely shredded (6 cups))
- 1/2 cup onion (finely diced)
- 1/2 cup fresh parsley (coarsely chopped)
- 1/2 cup carrots (shredded)
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- juice of 1/2 lemon
- 1/2 cup Italian vinaigrette dressing
Italian Vinaigrette Dressing
- 1/2 cup olive oil
- 1/4 cup plus 2 Tablespoons vegetable oil
- 3 Tablespoons white wine vinegar
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic (minced)
- 1 Tablespoon sugar
- dash ground cumin
Instructions
- Toss together cabbage, onions, parsley, carrots, white pepper and salt in a large bowl.
- Toss all the ingredients with Italian Vinaigrette Dressing and lemon juice and mix well. Serve immediately.
Dressing Instructions
- In a bowl, whisk all ingredients together. Refrigerate.
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