| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg01 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Cider vinegar |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Whole grain mustard |
| 1 |
ts |
Coarse ground black pepper |
| 1 |
ts |
Sugar |
| 6 |
c |
Cabbage; thinly sliced |
|
|
(1 medium cabbage) |
| 1 |
c |
Grated carrot; tightly packed |
|
|
(about 2 large carrots) |
| 1/2 |
c |
Slaw dressing; (above) |
INSTRUCTIONS
SLAW DRESSING
SLAW
Whisk the cider vinegar into the mayonnaise until smooth. Add the mustard,
pepper and sugar and whisk to incorporate. The dressing will keep well for
several days in the refrigerator.
Remove the cabbage's tougher outer dark green leaves, but reserve the most
tender two or three to use. Wash the cabbage leaves free of all sand and
dirt. Julienne the outer leaves. Cut the cabbage in half, remove and
discard the white core. Slice thin.
When ready to serve, mix the cabbage, carrot and dressing. Place in the
refrigerator for 10 minutes to allow a slight softening of the cabbage.
Mustard Slaw will keep in the refrigerator for 24 hours.
Keeping a couple of the cabbages' dark green outer leaves adds color and
texture, making this slaw a little more colorful. It can be made more spicy
with a few dashes of hot sauce. We serve Mustard Slaw with our Bar-B-Que
Sandwiches and our Grilled Pimiento Cheese Sandwiches.
Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:
0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the
Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to
include the patrons most favorite dishes.
Recipe by: Magnolias, Charleston, South Carolina
Converted by MM_Buster v2.0l.
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“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”