Magenta Cole Slaw (serves 6 as side dish)

Spotlight Stealer!

This was made by my friend and “drop-in” cook on the night she also made her now famous (at least in our house!) Country Sausage with Onion Gravy (type in search box for recipe). The color of this dish is unreal, luminous in fact. It was such a fabulous accompaniment to the sausage and the potatoes. I’m not the biggest Cole Slaw person but I will certainly make this, not only for its fresh taste but also for the surprising shock of color on the table!

You will need: 1/2 a green cabbage, 1/2 a red cabbage, 1/2 tsp salt, 1/4 cup apple cider vinegar, 1/2 cup fine granulated white sugar, 1 tbs dry mustard, 1/2 cup mayonnaise (light is fine), 1 tbs heavy cream (optional), more vinegar and sugar to taste.

Note: You will need to make this up to 6 hours before serving (up to 2 days ahead is fine)

Chop cabbage roughly and transfer to a food processor and blend until cabbage is finely chopped. Transfer to a big bowl and sprinkle with salt, mix.  Next add sugar and vinegar.  Sprinkle in dry mustard and mix. Add 1/4 cup of mayonnaise  and mix together throughly. Add the rest of the mayonnaise a little at a time until you feel it is the right consistency for you. You might like it “wetter” in which case add the rest of the mayonnaise (and the optional heavy cream).   Taste,  add more sugar and/or vinegar if it needs it (up to your taste buds!) Let it sit to ferment for at least 6 hours (can be made up to two days before you need it).

2 responses to “Magenta Cole Slaw (serves 6 as side dish)

  1. Looks beautiful, sounds like Philadelphia cole slaw that Nana used to make,
    Love, sharon

  2. I think it is local enough as the girl who made it is from not very far from that area – Tess x

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