Honey Mustard Coleslaw

04bSCStyleCOleslawbfLOA friend posted a recipe for South Carolina Style (mustard based) coleslaw, and Rich was really hot on trying it, so we did… and, it was ok, but mebbe a little on the sweet side, for our tastes; so, while putting together a small dinner for friends, I decided to revisit the recipe and see if I might could improve on things a bit.

I cut down on the sugar, added a bit of honey, blended three types of mustard and two vinegars, and it’s really pretty darned good!

01aMustardsHoneybfLOEven for folk (Mehran) who don’t care for coleslaw!

By the way, don’t fret about that mustard and vinegar blending, their pretty basic ingredients – tho’ if you have trouble finding the salad vinegar, go ahead and use cider vinegar in its place.

01bVinegarsbfLOINGREDIENTS
Salad:
•1 head cabbage, chopped
•1 sweet onion, diced
•Fresh parsley, chopped

02aDressingBlendbfLODressing:
•1/4 cup salad vinegar
•1/4 cup rice vinegar
•1/4 cup veggie oil
•2 tbsp honey
•1 tbsp sugar
•1 tbsp mayonnaise
•1 tbsp yellow mustard
•1 tbsp brown mustard
•2 tsp dry mustard
•1 tsp celery seed
•1 tsp poppy seed
•1 tsp Aleppo pepper
•1/2 tsp black pepper
•1/2 tsp sea salt

03bAddDressingbfLOWhisk the dressing ingredients together in a bowl (I used my immersion blender), then pour over the chopped cabbage, parsley, and diced onion in a large bowl and toss to coat.

Cover and stash in the fridge until ready to serve.

This coleslaw is quite good right away, but the flavor will develop and be even more better if allowed to rest for a few hours or (wait for it…) overnight – as with most things.

Is it still South Carolina style? I dunno, I’m thinkin’ the added mayonnaise kinda whacks that whole thing, but really, who cares?

It’s tasty!

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