Homestyle Coleslaw

The other day, I made my husband Fried Chicken. Not something I make very often. I'm not a fan of deep-frying, but every so often I break down and make it for him. To go with it, I made my coleslaw.




It is very simple to make.

Slice up 1/2 of a head of cabbage, a whole head if it is a small one. You can use a combination of white and red cabbage if you like. You will also shred/grate 3 carrots.


Place those in a large mixing bowl, and set aside.

For the slaw sauce, you will need: 1/4 cup Whole Grain Dijon Mustard (the kind with the seeds in it), 1/4 cup Brown Sugar, 1 tsp Salt, 2 Tb Milk, a pinch of Cayenne Pepper, 3 Tb Apple Cider Vinegar, and 1/2 tsp fresh ground Black Pepper.


In a small mixing bowl, start with 3/4 cup Mayonaise.


Add in all of the rest of the sauce ingredients.


Whisk it all together until smooth.


Pour the sauce over the cabbage and carrots.


Using tongs, stir and turn it all around until completely mixed and well-coated.


Cover the bowl, and set it in your fridge. Allow this to chill for at least 3 hours, or overnight, stirring a couple times. It looks like a lot of slaw, but the volume with reduce a great deal as at "cooks" in the sauce.

That's it!

Enjoy!


_____

Homestyle Coleslaw
by Conni Smith

1/2 of a large head, or 1 small head of cabbage, shredded
3 carrots, grated
3/4 c mayonnaise
1/4 c whole grain Dijon mustard
1/4 c brown sugar
3 Tb apple cider vinegar
2 Tb milk
1 tsp salt
1/4 tsp ground black pepper
a small pinch of cayenne pepper

Place shredded cabbage and carrots in a large bowl.

In a mixing bowl, whisk together remaining ingredients. Pour over shredded veggies and toss to coat. Cover and chill in fridge for 3 or more hours. Stir a couple times.

Enjoy!



Printable Doc: Homestyle Coleslaw