Even those who claim to hate all coleslaw, find themselves asking me for this recipe. Most recently this occurred at my daughter’s wedding, where I served my “famous” Carolina Style BBQ Pulled Pork as the main attraction.
I’ve been making this slaw for years, yet for some reason I never remember to take photos of it. So I am going to do something I almost never do. Post a recipe with no photos. At least, until the next time I make it, and I promise I will photograph it!
Though, when I told the hubby that I was posting this, he said, “I don’t know if you should post that one.” I asked why. His response, “You should keep it secret. That stuff is crazy!”
But for all of those that have been requesting this recipe, I am happy to oblige!
- 1 large head of cabbage (or half a head of green, and half a head of purple)
- 3 carrots, shredded
- ¾ c mayonnaise
- ¼ c whole grain Dijon mustard (often called "country style Dijon" - I prefer Grey Poupon)
- ¼ c brown sugar
- 3 Tb apple cider vinegar
- 2 Tb milk
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1/16 tsp cayenne pepper
- To begin, shred your cabbage, discarding the hard core and stem. Place the shredded cabbage and carrots in a large bowl.
- In mixing bowl, combine all of the remaining ingredients and whisk until completely combined. Pour the slaw sauce over the shredded cabbage and carrots. With a pair of tongs or two wooden spoons, turn the mixture until cabbage and carrots are well coated with the sauce. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight. Give it a stir a couple times while it is chilling.