Blackberry Farm’s Sweet And Spicy Foothills Coleslaw
This creamy coleslaw is a delightful blend of sweet and tangy flavors that come together in perfect harmony. The Dijon mustard, brown sugar, and malt vinegar create a luscious dressing that coats the red and green cabbage, shredded carrots, and red onion. Each bite is a crisp and refreshing burst of flavor that is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 3 Tbs. Dijon mustard
- 1/4 cup firmly packed light brown sugar
- 3 Tbs. malt vinegar
- 1 1/2 tsp. mustard seed oil or very spicy mustard such as English or German
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 1 cup mayonnaise
- 3 cups thinly sliced red cabbage
- 3 cups thinly sliced green cabbage
- 1 1/2 cups shredded carrots
- 3/4 cup shredded red onion
Instructions
- In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1 1/2 tsp. salt and the 1/4 tsp. pepper, whisking until the sugar dissolves. Whisk in the mayonnaise.
- Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes.
- Strain the coleslaw. Taste and season it with more salt or pepper if desired. Serves 6.
- Adapted from The Blackberry Farm Cookbook, by Sam Beall (Clarkson Potter, 2009).
Yield
Serves 6.
Comments
No comments found.