Jeff, I saw your post about your new sandwich idea. Try this coleslaw recipe to go along with it. I made some quesedillas today for lunch with some left over chicken I had from the French Chicken in a Pot recipe. I prepared black beans and this coleslaw to go along with it, however, I omitted the apples. In my humble opinion apples have no place in a well prepared coleslaw. Also, I substituted cilantro for the mint. It was delicious coleslaw. Sorry, no pics. Also, it is impossible for me to vote in the poll. I just can't choose my favorite between wings and skyline chili dip. I don't want to make either one mad; I need them both.
THE ULTIMATE COLESLAW WITH PECANS AND SPICY CHILE DRESSING
Serves 6-8
1 head napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith Apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
½ teaspoon cayenne
½ teaspoon ground cumin
¾ cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Leaves from 1 bunch of fresh mint
1. Throw the cabbage, carrots, apples, onion, and pecans into a large bowl. Mix well with your hands and set aside.
2. In a small bowl, stir together dressing ingredients until well blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Garnish with mint leaves.
Nice dude, that's some good sounding coleslaw, and would prob go great with some buffalo sauce. I'm surprised that there is no vinegar, maybe the lemon is taking its place. I love making cole slaw, it's soooooooooooooooooo much better than buying that premade shit. You can make TONS out of 1 head of cabbage and it's only like a buck.
ReplyDeletei'm no cole slaw master, but I thought you were supposed to salt the cabbage to get rid of excess moisture?
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