Recipe by Patrick Tufts
This coleslaw bears its name from my mother who kept trying different things until, on the 43rd time, she felt she got it right. I have since modified it further, but I think the name should stick due to my mom's diligence.
- 1⁄2 cup tarragon vinegar (slightly more)
- 1⁄2 cup sugar (slightly more)
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon celery seed, rubbed
- 1⁄4 teaspoon dill seed, rubbed
- 2 tablespoons sweet-hot mustard
- 1⁄4 teaspoon dry mustard
- 1⁄2 cup mayonnaise (more or less to taste)
- 1 large head napa cabbage
- 1 large head cabbage
- 4 -5 bulk carrots
- 3 -4 tablespoons trappy's louisiana hot sauce
- 1 teaspoon grated horseradish, if it needs more zest
Directions See How It's Made
- Run cabbage and carrots through food processor.
- Boil a few cups to a quart of water and add lots of sugar to it; almost to the point of saturation. Add some salt to the sugar/water mixture till it tastes slightly salty.
- Pour boiling solution over the cabbage/carrot mixture, mix and let stand till cabbage looses water and becomes wilted,but still somewhat crisp.
- Drain cabbage mixture using a colander and put back into bowl-don't be afraid to use your clean hands to press/mix it!
- Using the same pot, mix up the remaining ingredients, not including mayo, and set on medium heat.
- Boil mixture for one minute, stirring constantly. Pour this immediately over the wilted cabbage--use a wad of cabbage to mop out the pot quickly before it glazes.
- Mix well, add mayo and continue mixing.
- Walk away and let stand in refrigerator for a couple hours.
- After chilled, mix again and taste. Adjust taste by using horseradish, vinegar, Trappy's, mayo, or mustard. It should be pretty close to begin with.