Recipes · Salads
Coleslaw
From the featureRecovery Dinner
- Chef / source
- Marion Sullivan
- Meal
- Salads, Side dish
- Issue
- January 2010
Ingredients
- 3- to 3 1/2-lb. green cabbage
- Slaw sauce (see recipe below)
- 1/2 cup plus 1 Tbs. sweet pickle relish
- 1/4 cup plus 2 Tbs. chopped green onions
- 3 Tbs. mayonnaise, Duke’s recommended
- 1 Tbs. salt
- 2 tsp. freshly ground black pepper
For the Slaw Sauce:
- 1 cup mayonnaise, Duke’s recommended
- 6 Tbs. cider vinegar
- 1 Tbs. sugar
- 1 Tbs. honey
- 1/2 tsp. hot sauce
Method
Remove outer leaves of cabbage. Slice cabbage into quarters and cut out core. Cut each quarter in half (horizontally, not lengthwise) and then thinly slice each of the halves. This should yield a relatively fine slaw without grating. Combine all ingredients in a large bowl and toss to combine. For the Slaw Sauce: Combine all ingredients in a medium bowl and whisk to combine. Chill.
(Makes 2 Quarts)
