8 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups grated carrots
1/4 cup finely chopped red onion
1/2 cup mayonnaise
2 Tablespoons red wine vinegar
1 Tablespoon country Dijon mustard
1 Tablespoon sun dried tomato pesto
1 Tablespoon Chipotle Tabasco
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/4 teaspoon Tabasco
1. Put cabbages, carrot and onion in a large bowl. Toss. Set aside.
2. In a small bowl add the mayonnaise, vinegar, orange juice, mustard and pesto. Stir with a whisk until well blended.
3.Add the Chipotle Tabasco, Worcestershire, salt, orange zest and Tabasco to the mayonnaise mixture. Stir until ingredients well blended.
4. Pour the dressing over the cabbage mixture. Toss slaw until it is evenly coated with the dressing. Let sit for 15 minutes. Serve or store in a sealed container in the refrigerator. Slaw keeps well for several days. Toss again before serving.
Recipe ©Sally James
Photography ©Taylor Mathis