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Pickled Creamy Coleslaw Salad

How to prepare Coleslaw

Difficulty Level:        
Yield: 16 Servings


2 lbs. Green Cabbage (sliced/chopped)
2 cups Red Cabbage (sliced)
2 cups Carrots (shredded)
1/2cup Pickled Jalapenos
1 cup Mayonnaise
1/2 cup Apple Cider Vinegar
1/4 cup sugar (granulated)
1/2 tsp. Salt (iodized)
1/4 tsp. Cayenne Pepper
1 Tbl. Pepper (coarse ground)
2 Tbl. Creole Mustard
How to prepare Slaw Mix  
  1. Wash the green cabbage and peel any unusable outer leaves away.
  2. Cut the green cabbage in half from top to bottom, then quarter it. 
  3. Cut the stem and core away and discard.
  4. With the slicer, if you have one, slice all of the cabbage OR hand chop cabbage into 1/4 - 1/2 inch pieces.
  5. In a large stainless mixing bowl, weight out the recipe portion of green cabbage. Roughly one medium head of green cabbage is about 2 lbs. Weight it when purchasing if you don't have food scale handy.
  6. Add 2 cups of Red Cabbage sliced, similar way than green cabbage. 
  7. Add 2 cups of shredded carrots into the mix.
  8. Mix all ingredients well and set aside. 

How to prepare Dressing 

  1. In a mixing bowl, combine Mayonnaise, Apple Cider Vinegar, Sugar, Salt, Cayenne Pepper, Pepper and Creole Mustard (if you cannot find this specific mustard, use your favorite brand one).
  2. Whisk until fully incorporate and all mayonnaise is dissolved into the vinegar.
  3. Combine slaw mix together with the dressing and toss until evenly incorporated.
  4. Let it stand for 10-20 minutes to settle, toss one more time and serve.
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