Mustard Slaw

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* Exported from MasterCook Buster *

 

Mustard Slaw

 

Recipe By : Magnolias, Charleston, South Carolina

Serving Size : 8 Preparation Time :

Categories : Restaurant Salads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SLAW DRESSING***

1 1/2 tablespoons cider vinegar

1/2 cup mayonnaise

1 tablespoon whole grain mustard

1 teaspoon coarse ground black pepper

1 teaspoon sugar

***SLAW***

6 cups cabbage -- thinly sliced

(1 medium cabbage)

1 cup grated carrot -- tightly packed

(about 2 large carrots)

1/2 cup slaw dressing -- (above)

 

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. >From the cookbook collection of Brenda Adams

<adamsfmle; recipecafe/veg-recipes 3/99.

 

 

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