Deep South Slaw
(from culinarysarah’s recipe box)
The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.
Source: February 2009 Vegetarian Times
Serves 8 peopleCategories: sides
Ingredients
- 10 ounces green cabbage, thinly sliced (4 cups)
- 2 medium carrots, grated
- 1 medium red bell pepper, thinly sliced (1 cup)
- 3 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup parsley, chopped
Directions
-
Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture and toss to coat. Chill well. Sprinkle with parsley before serving.