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IN A FEW weeks Edouardo Jordan will open his second Seattle restaurant, JuneBaby, a loving tribute to the South and the classic dishes the Florida native grew up on. Think fried chicken Sundays, smoked brisket Fridays, stewed okra, black-eyed peas, collards and, of course, coleslaw.
Believe it or not, that last dish was the inspiration for this recipe, the chef’s third Slow Food Fast contribution. You’d hardly mistake the refreshing salad for the mayonnaisy melange scooped onto plates at cafeterias across the South;…