Southern-Style Power Slaw
1 cup mayonnaise
1/8 cup Dijon mustard
3 tablespoons sugar - I use a generous Tablespoon of agave instead
3 tablespoons cider vinegar
1 1/2 teaspoons Cajun spices
1 teaspoon salt
6 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
4 large collard green leaves, thinly sliced
6 scallions, thinly sliced
Combine all of the dressing ingredients in a bowl large enough to hold the entire salad. Mix well with a wire whisk until combined.
Mix all of the salad ingredients together in the bowl with the dressing and mix until well combined.
Put the salad in the refrigerator for about 1 hour prior to serving. The slaw can be made one day ahead.
Makes 8 servings.
Variations - I often make half this recipe if it is just for me and Rusty. I add a grated carrot, and have made it with green cabbage only if I don't have purple on hand.You can use kale if you don't have collards. And I have substituted yogurt for up to half of the mayo. Any way - it's delish!
Source: Adapted from “The Whole Foods Market Cookbook”