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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I do love coleslaw and there are so many variations! This one is adapted from Katie Brown Entertains cookbook. She suggests serving this slaw with Chili Rubbed Flank Steak and Jalapeno Corn Bread. You can make this a day in advance. Ingredients:
4 cups shredded cabbage (you can use green and red cabbage) |
3 carrots, peeled and shredded |
2 bunches radishes, thinly sliced in rounds |
1 1/2 cups mayonnaise |
1 tablespoon mustard |
1/4 cup apple cider vinegar |
1/3 cup sugar |
1/2 teaspoon tabasco sauce |
1/4-1/2 teaspoon ground cayenne pepper |
salt and pepper |
Directions:
1. Mix the cabbage, carrots, and radishes. Set aside.
2. Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth.
3. Add the dressing to the slaw and toss to combine.
4. Salt and pepper to taste.
5. Refrigerate for at least one hour before serving.
6. Enjoy!
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