This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
- 3 tablespoons Dijon mustard
- 3 tablespoons sugar
- 3 tablespoons distilled white vinegar (or more)
- 3 tablespoons vegetable oil
- 1 tablespoon hot sauce, such as Texas Pete
- coarse salt (kosher or sea)
- fresh ground black pepper
- 1⁄2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
- 1 medium carrot, peeled
- Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
- Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
- Finely grate carrot by hand or use shredding disk of food processor.
- Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
- The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.