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Barbecue, Smoker | |
| ⅓ cup mayonnaise ⅓ cup yellow mustard ⅓ cup cider vinegar ⅓ cup sugar 2 tablespoons hot sauce 1 teaspoon celery seeds 1 large head green cabbage 3 large carrots peeled ⅔ cup sugar ⅓ cup kosher salt | |
| Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl. Refrigerate until ready to dress the slaw. Using the shred blade of a food processor, feed chunks of green cabbage through the tube until all cabbage is shredded. (Note: You can also shred by hand with a sharp knife). Using a box grater, grate the carrots using the large holes of the grate. This gives the correct size carrots that you need for a crunchy coleslaw. (Note: The shred blade of the food processor results in too thin/small shreds). Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar. Keep refrigerated until ready to serve. | |
Unrated | |
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