If you are from this area (Oakland, CA), I’m sure you’ve heard of and had fried chicken sandwich at BAKESALE BETTY. If you see a long stretch of waiting line on telegraph and 51st (in temescal area) during lunch hours, that’s the place I’m talking about. I’ve only had their sandwich once (their line was quick since it’s just a take-out place) but what really attracted me about their sandwich was their vinaigretty colesalw that comes with their fried chicken. It’s not only perfect but it didn’t take long for me to figure out that this particular coleslaw pretty much goes with everything you can possibly think of. I think I’ve already made and served many different ways but serving with boudin blanc sausages from TAYLOR SAUSAGES (a must-try!) in Old Oakland and serving with cold spicy ramen noodles are on top of my choices. Here is the quick recipe on making the vinaigrette and the coleslaw.
The Vinaigrette
1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses)
The Coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
(I’ve used green bell pepper instead and it’s till wonderful)
1/4 cup parsley, chopped
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
(I’ve seen shredded cabbage in package before!)
Kosher salt
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