A Slaw For All Seasons

Okay, I Use It A Lot, But That Might Be A Bit Overly Dramatic

Sides
Vegitarian

My Thoughts

This is a tangy, sweet, and somewhat spice slaw. Actually, you can make it VERY spice by upping the hot sauce, horseradish, and crazy hot mustard. The version here is set to stun, because The Picky Eater gets cranky when things are too Spicy. I originally started making this slaw as a side to whatever smoked meat (usually loin ribs or pulled pork shoulder) I was working on at the time. In recent years I began using it as the cabbage in my take on corned beef and cabbage. It also works as a topping on a corned beef sandwich (or as I like to call it, the O'Ruben). That recipe will be along soon (or it's already here and I just haven't updated this yet).

The sauce makes more than the slaw can handle, but I haven't cut the recipe down. Know why? Because it's great as a dipping sauce or as a condiment on sandwiches - did I not mention the O'Ruben?

The How To Do It

  1. Thinly slice the cabbage into very thin strips. You want them to be very thin, so you're really shaving off bits of the cabbages. That's how thing you're going for. You can also use a food processor with the slicing attachment (I actually don't know what that blade is called. I never use it.) If the strips are too long, give them a rough chop to get them to a more manageable size
  2. skin the carrot, and shred it using a box grater, or what ever shredder you have. You can also buy the carrots cut into "matchsticks" at the grocery. That usually leaves me with way more shredded carrots than I really want. One carrot is cheap and it doesn't take that long to grate it.
  3. Place all the wet ingredients, except for the oil and vinegar, in a bowl and mix the together thoroughly.
  4. Now add each of the dry ingredients, one at a time, mixing it into the mixture thoroughly. You can mix them together all at once, but you run the risk of getting lumps in it.
  5. Now add the vinegar in and mix well. The reason for adding this in here is, at least for me, is that adding it in before the mixture is mostly created seems to make the mayonnaise almost curdle. I'm not actually sure if it can curdle, but it basically forms little mushy lumps and I've found that adding it last gives a creamier result.
  6. Slowly drizzle in the oil. Kind of like with the vinegar, this is done last to make it easier to get a smooth sauce. If you dump the oil in all at once, with everything else, you'll end up whisking a lot more. The oil doesn't want to combine with the other ingredients and doing it slowly at the end just makes life easier.
  7. Combine the sauce with the slaw. I usually add about a half cup of the sauce to the slaw, but I spoon it in so that I can get the vegetable-to-sauce ratio just right. The perfect amount is the amount that you like best so add it a little at a time until it is where you want it.

Ingredients

Spicy Slaw
½ med
green cabbage
½ med
red cabbage
½ cup
shredded carrots
2 tbsp
ketchup
1 ½ tbsp
honey
1 cup
avocado mayo
2 tbsp
dijon mustard
2 tbsp
hot whole grain mustard
½ tsp
hot sauce
2 tbsp
Worcestershire sauce
1 tbsp
extra hot horseradish
1 tsp
granulated garlic
½ tsp
celery salt
½ tsp
kosher salt
½ tsp
black pepper
2 tbsp
red wine vinegar
½ cup
avocado oil
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