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
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
This weekend slaw looks amazing. I must try this recipe – I love all the flavors you put in it. This will be great with the summer barbecues. Thanks for sharing!
This slaw looks wonderful!
I would love it if you would link up and share some of your wonderful recipes with my readers on my Foodie Friday Blog Hop! You can share some of your favorite recipes and find some new ones, as well!
Hope to see you there!
Melissa
A Room for Two with a View
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