KingShapton
Senior Member
First off, this recipe is based on an American recipe (with slight modifications made by me), so I assume most of the members here already know it, at least in outline. But I still want to post it here because the result is damn good, really good! And maybe it meets the taste of someone who doesn't know it yet.
It's so good that I can't post any pictures, I made the salad as a snack for a small family gathering and the guests left nothing, nothing at all. I have been asked for the recipe several times.
Ingredients for the dressing:
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) mustard (here I used 50% Dijon mustard and 50% hot mustard)
1/3 cup (80 ml) apple cider vinegar
1/3 cup (80 ml) sugar
2 tablespoons (15 mL) smoky barbecue sauce
some cayenne pepper
1 1/2 teaspoons oregano
Ingredients for the Slaw Mix:
1/2 white cabbage (approx. 1.1 kg) very finely chopped
4 large carrots, finely julienned
3 onions, quartered and very finely chopped
2/3 cup (160 ml) sugar
1/3 cup (80 ml) salt
After slicing, mix the cabbage and carrots in a bowl and mix well with the salt and sugar mixture.
Let it stand five minutes, then put it in one large sieve and rinse thoroughly under cold running water.
Meanwhile, whisk together the ingredients for the dressing in a bowl.
Dry the rinsed vegetables thoroughly (salad spinner or pat dry with towels), add the onions and mix with the dressing. Now leave everything in the fridge for 1-2 hours.
Due to the spicy mustard used, there was a slight hint of horseradish, which tastes very good to me, but is also a bit dominant in the taste. So maybe just use Dijon mustard.
I served it with boiled eggs and homemade rye bread, everyone really loved it.
It's so good that I can't post any pictures, I made the salad as a snack for a small family gathering and the guests left nothing, nothing at all. I have been asked for the recipe several times.
Ingredients for the dressing:
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) mustard (here I used 50% Dijon mustard and 50% hot mustard)
1/3 cup (80 ml) apple cider vinegar
1/3 cup (80 ml) sugar
2 tablespoons (15 mL) smoky barbecue sauce
some cayenne pepper
1 1/2 teaspoons oregano
Ingredients for the Slaw Mix:
1/2 white cabbage (approx. 1.1 kg) very finely chopped
4 large carrots, finely julienned
3 onions, quartered and very finely chopped
2/3 cup (160 ml) sugar
1/3 cup (80 ml) salt
After slicing, mix the cabbage and carrots in a bowl and mix well with the salt and sugar mixture.
Let it stand five minutes, then put it in one large sieve and rinse thoroughly under cold running water.
Meanwhile, whisk together the ingredients for the dressing in a bowl.
Dry the rinsed vegetables thoroughly (salad spinner or pat dry with towels), add the onions and mix with the dressing. Now leave everything in the fridge for 1-2 hours.
Due to the spicy mustard used, there was a slight hint of horseradish, which tastes very good to me, but is also a bit dominant in the taste. So maybe just use Dijon mustard.
I served it with boiled eggs and homemade rye bread, everyone really loved it.