Coleslaw is an excellent side dish that goes really well with a lot of Dishes. Chicken, Fish, BBQ Burgers, Smoked Bologna Sandwich, Lobster Sandwiches, certain Kebabs, BBQ Ribs, Berry Chicken, and certain Doggies. There are all kinds of places where a very good Coleslaw can sit on the side or be used as a topping.
Servings: 8 portions
Equipment
- 1 Food Processor
- 1 Bowl with cover
- 1 Whisk
- 1 Digital Scale
Ingredients
- 1 lbs Cabbage
- 1 small Onion
- 1 small Green Bell Pepper
- 1 small Carrot
Coleslaw Dressing
- 1/2 C Mayo
- 1/4 C Neutral Oil
- 5 Tbl Sugar
- 3 Tbl White Vinegar
- 1 tsp Kosher Salt
- 1 tsp Tarragon Ground
- 1/8 tsp White Pepper - or more
- 1 Tbl Horseradish - optional
Instructions
- In a Large Bowl that will hold the final Coleslaw, add in all the Coleslaw Dressing Ingredients and whisk well.
- With a Food Processor fitted with a Blade and Grater. Purée the Onion & Green Pepper in a Food Processor and add to the Bowl with the dressing. Mix again.
- Process 1 lb (ca. 454 g) of Cabbage and place into the large Bowl with the Onions, Green Pepper and Dressing. Do the same with the Carrot.If you don't want the Coleslaw in confetti size, then remove the blade and just shred the Cabbage and Grate Carrots.
- Mix the Coleslaw well, cover and refrigerate a few hours, at least 1 hour.
Notes
If you don't have a food processor, Slice or Shred the Cabbage and optionally chop into smaller pieces. Grate the Carrots and Green Bell Pepper and optionally chop into smaller pieces. Finely grate the Onion into the Salad.