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Impress Your Friends With Chef Anthony Bombaci’s Coleslaw

We bet you’re having a barbecue this weekend. And knowing our Dishers, it’s not going to be just any ol’ cue. It’s going to be on-trend. It’s going to be local and organic. You are food snobs like us, we get it. Here’s another dish to add to your menu: Nana chef Anthony Bombaci’s coleslaw. He recommends topping sliders with it, which sounds like a pretty good call to us.

# Chef Bombaci’s Coleslaw:
# 2.5 pounds Napa cabbage, sliced thin
# 1 cup mayonnaise
# 1.5 pounds shredded carrot
# 1 cups half-and-half
# 1/4 cup cider vinegar
# 2 oz granulated sugar
# 1 1/2 tsp salt
# 1/2 teaspoon white pepper
# Mix Sour Cream, Half and Half, Cider Vinegar, & Sugar.Add to cabbage and carrots and toss lightly. Season with Salt and White Pepper.

Enjoy. And if you’re bored tonight, check out Nana’s Friday Night Flights. From 6–8pm, you get three wines with some snacks for $20. Call 214-761-7470 for reservations.

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5 comments on “Impress Your Friends With Chef Anthony Bombaci’s Coleslaw

  1. The instructions say to “Mix Sour Cream,” but the ingredient list doesn’t have sour cream anywhere in it.

  2. Great! Now how about giving us his recipe for Amaranth Scented Applewood Smoked Bacon Ice Cream with Maple-Bourbon Foam?

    You think I’m kidding — in Bombaci’s case –not so much.

  3. tongueincheek — yes, while working in Spain Bombaci created a Veal Cheek Roulade with a Beef Tongue Forcemeat — don’t recall him calling it ‘Tongue in Cheek’ tho — but was impressive.