I have been known to go to excessive lengths for food; I almost always find it extremely rewarding. So begins the story of my love affair with
Bakesale Betty. My mom came to visit me in San Francisco about a year ago. It was a very rainy Saturday (shocking for San Francisco) and I announced to her that I was taking us on a field trip across the Bay to taste the best fried chicken sandwich. We schlepped across the bridge and had, as always, a delightful Bakesale Betty experience (they even gave us a free beef brisket sandwich - which subsequently became my favorite sandwich IN THE WORLD and to this day I mourn the loss of that sandwich and dream of obtaining the recipe . . .anyways, I digress). The Bakesale Betty sandwich is so satisfying and a key part of the magic is their spectacular slaw - and so, my endeavor to re-create it begins . . .
I found what appears/claims to be the actual Bakesale Betty
recipe and gave it my best. I began by thinly slicing half of a red onion and marinating it in 1 cup of red wine vinegar. Meanwhile, slice a half of a head of cabbage thinly, and combine with two jalapeños (seeded and sliced) and 1/4 cup chopped parsley. Once the onions have marinated for 20-30 mins, remove them from the vinegar and discard (the vinegar).
To make the vinaigrette, combine 3 tablespoons dijon mustard, 1/2 cup olive oil (I used less), 1 teaspoon salt and 3 tablespoons red wine vinegar (the first time I made this I used 3 tablespoons of the red wine vinegar from the marinating onions -- it was a bad call, as it made the whole thing very oniony).
Et voila! The slaw is done, toss the dressing on the cabbage mixture and add in the marinated onions. We ate ours on tilapia fish tacos and I added some fresh radishes. My slaw was good, but it was not up to Bakesale standards - I will keep trying!
Here is a nice BsB
write-up from a Bon Appetit reader.
