This is my go-to recipe for slaw. The recipe makes a LOT of dressing, even halving the recipe makes enough dressing for three or four batches. The recipe came from a restaurant chain in Charlotte's website:
INGREDIENTS: For the Dressing
1 cup mayonnaise
1/3 cup guldens mustard
1/2 cup sugar
1/8 cup red wine vinegar
1/8 cup Worcestershire sauce
1 tsp. Tabasco
1/8 cup ketchup
1/8 cup lemon juice
2 tsp salt
6 cups salad oil
PROCEDURE:
1) in mixer add vinegar, sugar, lemon juice and Worcestershire sauce. pulse to blend.
2) add mustard, mayo and all spices.
3) with mixer running at medium speed add oil slowly, dressing will thicken as oil is added.
4) chill until ready to serve.
INGREDIENTS: Cabbage
1 head green cabbage
1/8 head red cabbage
1/4 cup diced red onion
1/2 cup shredded carrots
PROCEDURE:
1) remove all outer leaves from green cabbage, getting down to the "light" green area.
2) remove core and slice thin, about 1/8 inch slices is best. set in bowl.
3) add thin sliced red cabbage using the same cut.
4) add red onion and carrots. toss to blend.
NOTES:
1) Sometimes cabbage can be very wet. The dressing will not stick so it will need to be dried off first, Lay out flat and pat with a towel to remove moisture.
2) We suggest mixing the dressing with the cabbage mix right when you are ready to serve. This will keep it nice and crunchy.
3) Mix 1/2 gallon of cabbage with 2.5 cups dressing.
INGREDIENTS: For the Dressing
1 cup mayonnaise
1/3 cup guldens mustard
1/2 cup sugar
1/8 cup red wine vinegar
1/8 cup Worcestershire sauce
1 tsp. Tabasco
1/8 cup ketchup
1/8 cup lemon juice
2 tsp salt
6 cups salad oil
PROCEDURE:
1) in mixer add vinegar, sugar, lemon juice and Worcestershire sauce. pulse to blend.
2) add mustard, mayo and all spices.
3) with mixer running at medium speed add oil slowly, dressing will thicken as oil is added.
4) chill until ready to serve.
INGREDIENTS: Cabbage
1 head green cabbage
1/8 head red cabbage
1/4 cup diced red onion
1/2 cup shredded carrots
PROCEDURE:
1) remove all outer leaves from green cabbage, getting down to the "light" green area.
2) remove core and slice thin, about 1/8 inch slices is best. set in bowl.
3) add thin sliced red cabbage using the same cut.
4) add red onion and carrots. toss to blend.
NOTES:
1) Sometimes cabbage can be very wet. The dressing will not stick so it will need to be dried off first, Lay out flat and pat with a towel to remove moisture.
2) We suggest mixing the dressing with the cabbage mix right when you are ready to serve. This will keep it nice and crunchy.
3) Mix 1/2 gallon of cabbage with 2.5 cups dressing.