Coleslaw by Biltmore

We visited the Biltmore Estate in Asheville, NC and dined in the Stable Cafe. I just had to get the cookbook after we had a fantastic lunch. This zesty & super yummy slaw perfectly complements sandwiches, hamburgers and hot dogs. It is also he essential ingredient in a Carolina barbecued pulled pork sandwich. Recipe from: "Biltmore, Our Table To Yours, Chef's Selection Cookbook". Cooking time is reduction time, not cooling. Plan ahead for cooling & refrigeration. I only added 1 C of dressing to me coleslaw and it was plenty. Be warned, it will get creamier as it sits.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• Dressing

• 1  cup cider vinegar
• 1  cup granulated sugar
• 1  teaspoon celery seed
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon  granulated garlic, garlic powder
• 1  teaspoon chili powder
• 1  teaspoon dried oregano
• 1  teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 3  cups mayonnaise

• COLESLAW

• 6  cups  shredded cabbage, slaw mix works
• 1⁄2 cup  shedded carrot

Directions

1. For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
2. Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
3. In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
4. For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
5. Store in the refrigerator until ready to serve.