Weekend Slaw

Weekend Slaw is a slaw that you can make on Friday and still have that great crunch and flavor on Sunday. This versatile slaw works well as a side to a grilled entree, as a topper for a sandwich, or as the base to a BBQ salad. Its crunchy texture and vinegary tang is something that the whole family will enjoy throughout the weekend! If you plan on taking the slaw to a summer BBQ or a tailgate, you can make the slaw the night before. Refrigerate in a sealable container overnight and transport in a cooler to your party!

Weekend Slaw

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

2 Tablespoons fresh squeezed orange juice

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

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