November 14, 2009 | Salads
Many of you might think of cole slaw as a summer salad that you take to picnics and cookouts, and certainly it pairs well with a great pulled pork barbecue (note to self: make that as soon as I get my pig from the farm next week). But since cabbage is a cool weather crop, I seem to get most of mine from my farm in the latter part of fall, and they last a long time in the refrigerator, meaning I can make cole slaw with fresh organic cabbage well into the winter.
As I’m working on the cookbook for the farm I found that we had a ton of slaw type recipes, but none that was your basic cabbage based cole slaw with a more traditional mayonnaise based dressing. So I developed this recipe to fill that gap.
Tri Color Cole Slaw
1/4 head green cabbage, shredded
1/4 head purple cabbage, shredded
4 medium carrots, shredded
1/4 to 1/2 cup cider vinegar
1/2 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. celery salt
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. poppy seeds, optional
Toss cabbage and carrots together in a large bowl and set aside. In a small container with a tight fitting lid, combine all remaining ingredients, cover, and shake well to combine. Adjust seasoning to taste, adding more vinegar if you desire more tartness. Toss dressing with vegetables, cover and refrigerate for 2 hours before serving. May be kept in refrigerator for up to 3 days although the cabbage will soften with time.