The Best Cole Slaw

Rusty and I traveled through Louisiana and Mississippi last month. We had some excellent meals, but every time we were served cole slaw, Rusty said "It's not as good as yours." Here is my favorite cole slaw recipe - Southern Style Power Slaw!

Southern-Style Power Slaw 

Cajun Dressing: 
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 

Salad: 
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”

1 comment

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