Aged Beef & Creamy Coleslaw

Gallagher's Steakhouse
New York-New York Hotel & Casino
Las Vegas, Nevada

On our recent trip to Las Vegas we stayed at the Golden Nugget in the old downtown area of the city. We took our friends on a tour of the larger theme casinos. One of the stops was at New York-New York Hotel & Casino. I couldn't resist taking a picture of the beef dry-aging in the window. Unfortunately since it was just after lunch we did not eat at Gallagher's Steakhouse this trip. It is on our list of stops for our August trip. If the steak is as good as the meat looks it should be a nice meal!

Salads are a key component for a lot of our meals and while a lot tend to be leaf type salads once in awhile it is nice to deviate to a another type of salad. A homemade creamy coleslaw is a nice change. This is one of our our family favourites. It travels well and will keep for a few days in the fridge. I like to make it a day before serving to let the flavours meld.

Creamy Coleslaw
source: unknown but tried and true, used by me for years

3 c shredded cabbage
1/3 c finely chopped onion
1/2 c mayonnaise
1 tbsp organic or granulated white sugar
1 tbsp vinegar
1/2 tsp salt
1/2 tsp celery seed

Prepare the cabbage and onion. Stir together in mixing bowl. Blend the rest of the ingredients together. Pour over the vegetable mix and stir well.

Notes: I used Miracle Whip^® for years in this recipe because it adds a nice tang. Mayonnaise will give nice results with a little less tang. I also like to double dressing then just add enough cabbage and onions mix to the desired texture.

Garden Gnome
© 2007