This is the perfect summer BBQ slaw and it is often requested by my family. They just love it! It is perfect with a burger, hot dogs, or ribs, you name it. There is a small amount of tequila in it, which really adds an interesting “something something” to this delicious coleslaw.
Since there is tequila in this slaw, a little lime juice really makes this recipe come alive. While you can buy a bag of coleslaw mix, I prefer to shred the cabbage and grate the carrots myself. I usually use about 2 or 3 medium carrots.
Toss all the vegetables together before adding the dressing.
The dressing is really easy – just whisk together. The original recipe called for 1/4 cup of mayo, but I use 1/2 cup. It also called for 1/4 teaspoon salt, but I feel it needs more like 1/2 teaspoon salt. Taste to see how you prefer it. I like to add the dressing just before serving.
After adding the dressing, mix well. It is really a pretty slaw with the cabbage and then the colors of the carrots and cilantro.
Ready to serve! So good with a hamburger and corn on the cob. Look for another post on how I make my hamburgers.
Tequila Slaw
¼ cup mayonnaise, I use more like 1/2 cup
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar – leave out or use a sugar substitute for low carb
¼ teaspoon kosher salt, I use about 1/2 teaspoon
freshly cracked black pepper, to taste
⅓ cup thinly sliced green onions
¼ cup chopped fresh cilantro
14 ounces packaged coleslaw (I usually shred my own cabbage and carrots)
In a medium bowl, combine the first 6 ingredients with a whisk. Start with the smaller amounts of mayo and salt. Taste to decide if you would prefer more of either or both.
In a large bowl, combine the last 3 ingredients and mix well.
When ready to serve, add the dressing to the vegetables and mix well.
This salad is famous, at least in the Detroit, Michigan, area. It was created at the the J.L. Hudson company, which was a local department store. Hudson’s has since been bought out several times, and is now Macy’s. It was served in the Hudson’s restaurant, and continues to be served even after they have been bought out.
When my children were still at home, we would go there for lunch just to get this salad. I have since found several copy cat recipes and combined various elements to create what we consider the perfect Maurice Salad, just like at Hudson’s.
Dressing Ingredients
The most important part of this recipe is the dressing. And, the ingredient that makes it different from other dressings is the addition of a very, very finely chopped hard boiled egg.
I use this chopper I purchased from Tupperware years ago. You can find similar choppers at kitchen stores. It really makes getting the egg very finely chopped so easy.
Very, very finely chopped hard boiled egg.
This is how finely chopped the egg should be.
The other ingredient that helps to make the dressing special is onion juice. You don’t want pieces of onion in the dressing, which can be too strong. It can sometimes be found in stores, or even liquor stores (since it is used in some cocktails), but I make my own. It really is very easy and so much less expensive. I place a grater in a bowl, then grate the onion into it.
Once grated, there will be onion juice and pulp in the bowl. I place a fine mesh sieve over a bowl, pour the onion contents into it, and use a spoon to squeeze out all of the juice. Done!
Then, just mix the dressing together. It will have some small lumps in it from the egg. That is as it should be.
Now, on to the salad, which has very simple ingredients – lettuce, ham, turkey and swiss cheese. It is garnished with slivered gherkins and green olives.
The meats and cheese are julienned. I usually make them all about the same size, just because I like to.
The lettuce, always iceberg, is shredded fairly finely.
I prefer to mix all the salad ingredients, but you can also do a more fancy presentation. I mix everything, plate, and garnish with the gherkins and olives. Sometimes I chop the olives and mix them in with the salad so that I get some in every bite. For a fancier plating, mix the lettuce with the dressing and plate. Then add the meats and cheese in pretty rows on top of the lettuce. Again, add the gherkins and olives as garnish. When I do this I serve extra dressing on the side.
I prefer dill pickle or cornichons instead of the sweet gherkins. My husband likes the sweet gherkins. In either case, I hope you enjoy!
Maurice Salad
Dressing
2 teaspoons white wine vinegar
1 ½ teaspoons lemon juice
1 ½ teaspoons onion juice
1 ½ teaspoons white sugar
1 ½ teaspoons Dijon-style prepared mustard
¼ teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
freshly cracked black pepper, to taste
1 hard-cooked egg, very finely chopped
Salad
1 pound cooked ham, cut into strips
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
½ cup sweet gherkin pickles, cut into thin strips
1 head iceberg lettuce , rinsed, dried, and shredded
12 pimento-stuffed green olives
1. Prepare the dressing by whisking together the vinegar, lemon juice, onion juice (see step 2), sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
2. To make onion juice, place a box grater in a bowl. Grate or shred the onion. Using a small mesh strainer placed over a bowl or ramekin, strain the onion mixture, pressing down on the solids to extract all the juice. Alternately, onion juice can be purchased.
3. In a large bowl, combine the ham, turkey, cheese and lettuce. Add the dressing and mix well. Divide among plates, top with gherkins and garnish with olives.
4. Alternately, divide the dressed lettuce among serving plates. Arrange ham, turkey, and cheese over top. Garnish with pickles and olives. Serve dressing on the side.
Pam's Kitchen Creations 