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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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We visited the Biltmore Estate in Asheville, NC and dined in the Stable Cafe. I just had to get the cookbook after we had a fantastic lunch. This zesty & super yummy slaw perfectly complements sandwiches, hamburgers and hot dogs. It is also he essential ingredient in a Carolina barbecued pulled pork sandwich. Recipe from: Biltmore, Our Table To Yours, Chef's Selection Cookbook . Cooking time is reduction time, not cooling. Plan ahead for cooling & refrigeration. I only added 1 C of dressing to me coleslaw and it was plenty. Be warned, it will get creamier as it sits. Ingredients:
1 cup cider vinegar |
1 cup granulated sugar |
1 teaspoon celery seed |
1/2 teaspoon dry mustard |
1/2 teaspoon granulated garlic, garlic powder |
1 teaspoon chili powder |
1 teaspoon dried oregano |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
3 cups mayonnaise |
6 cups shredded cabbage, slaw mix works |
1/2 cup shedded carrot |
Directions:
1. For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
2. Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
3. In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
4. For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
5. Store in the refrigerator until ready to serve.
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