Parade recently had the opportunity to chat with the four-time James Beard and Emmy award-winning chef about his recent partnership with Midwest food chain Casey's, where he waxed poetic about gas station food, especially Casey's pizza. "Because when it’s done right, it’s amazing," he tells Parade.
With Memorial Day coming up and backyard barbecues on our minds, we dug in a little deeper with Zimmern to find out what's so great about this particular slaw. Here's what you need to know.
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Related: How to Make the Best-Ever Creamy Coleslaw, According to Chef Andrew Zimmern (And His Mom)
How to Make Andrew Zimmern's Chopped Coleslaw
Start by making the dressing, which is a simple mixture of mayo, sugar, pickle relish, spicy apple cider vinegar, celery seeds and toasted fennel seeds. The spicy vinegar (you can use a mix of vinegar and hot sauce, if you can't find spicy vinegar) adds some tang and zip to the dressing and toasting the fennel seeds really amps up their flavor. Season the dressing with salt and pepper, then stick it in the fridge while you prep the veggies.
Related: Dolly Parton’s Secret Ingredient for the Best-Ever Coleslaw
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