Cole Slaw Dressing by Chef John Folse

Ingredients for Slaw:

2 cups shredded purple cabbage
2 cups shredded green cabbage
1/4 cup golden raisins
1 small onion, peeled and grated
1 carrot, peeled and grated
1 tbsp minced parsley

Dressing

1/4 cup vegetable oil – 06/26/2016, used pecan oil
3 Tblsp cider vinegar
1/2 cup mayonnaise
1/4 cup sugar – 6/26/2016, only used 1/8 cup
1/4 tsp dry mustard
1/4 tsp granulated garlic
1/2 tsp celery seed
salt and cayenne pepper to taste

6/26/2016 – sliced thin one average to small head of cabbage, 3 carrots, four stalks of celery, one average red onion, 1/2 green bell pepper, five green onions. The dressing recipe made more than was needed for that amount of green stuff.

Method

Toss cabbage, raisins, onion, carrot and parsley until well mixed then set aside. In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings. Pour dressing over cabbage mixture and gently toss. Cover and refrigerate 2 hours while frying catfish.

Extracted from recipe at Black Iron Blog – Spicy Catfish Po’ Boys with Cajun Cole Slaw

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