Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Cider vinegar |
| ½ cup | Mayonnaise |
| 1 tablespoon | Whole grain mustard |
| 1 teaspoon | Coarse ground black pepper |
| 1 teaspoon | Sugar |
| 6 cups | Cabbage; thinly sliced |
| \N \N | (1 medium cabbage) |
| 1 cup | Grated carrot; tightly packed |
| \N \N | (about 2 large carrots) |
| ½ cup | Slaw dressing; (above) |
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.