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Side: Roxy's Grated Coleslaw

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"My friend Roxy makes this zingy coleslaw, which I love for its sweet and tangy flavors. It's as close as I come to making that classic, creamy Southern slaw that goes with everything from pulled pork or fried fish to burgers and fries. It also makes a great topping for grilled hot dogs or chicken sausages served in grilled pita bread."

List of Ingredients

â—¦ 1 cup distilled white vinegar
â—¦ 1 tablespoon honey
â—¦ ½ head green cabbage (about 1 ½ pounds), cored and grated
â—¦ 2 carrots, grated
â—¦ 2 scallions, trimmed and minced
â—¦ Sea salt and freshly ground black pepper
â—¦ ¾ cup your favorite or homemade mayonnaise
â—¦ 2 tablespoons Dijon mustard
â—¦ Pinch of ground cayenne pepper
â—¦ ¼ cup chopped fresh parsley


Recipe

Place the vinegar in a small saucepan over medium-high heat and boil, uncovered, until reduced by half, 3 to 4 minutes. Stir in the honey and set the mixture aside to cool.

Combine the cabbage, carrots, and scallions in a large bowl. Pour the vinegar mixture on top and toss to coat evenly. Season with salt and black pepper to taste and toss again. Refrigerate for about 20 minutes.

In a small bowl, combine the mayonnaise, mustard, and cayenne. Stir to blend, then add the parsley. Toss the mayonnaise mixture with the cabbage mixture. Taste for seasonings and adjust, if necessary. Serve chilled or refrigerate in an airtight container for up to 2 days until ready to serve.

Serves 6 to 8