Cole Slaw

Name: Cole Slaw
Yield: Serves twenty to thirty
Cuisine: Cajun
Ingredients: 1 head green cabbage, finely shredded or finely chopped; 1 cup buttermilk; ¼ tsp. Tabasco Green Pepper Sauce; 1 tsp. salt; 2 Tbsp. celery seed; 1½ tsp. dried dill; ¼ tsp. dried tarragon; ¼ tsp. ground white pepper; ¼ cup sugar; 1¼ cups cider vinegar; 2 Tbsp. yellow mustard; 1 quart mayonnaise; 1 lb. carrots, peeled and finely shredded; 2 bunches of green onions, finely chopped; 1 head red cabbage, finely shredded or finely chopped

Preparation info

Serves
twenty to thirty

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

Cole slaw is an essential part of my barbecue menu. My wife, who is not given to spewing unwarranted praise and who is a cole slaw fan, says this is the ultimate. And you know she’s never wrong. This makes quite a bit—enough for 20 or 30 portions.

Ingredients

Vegetables

1 head green cabbage, finely shredded or finely chopped
1 head red cabbage, finely shredded or finely chopped

Americas
United States
Side dish
Gluten-free
Vegetarian
Louisiana
New Orleans

Method

Toss all of the vegetables together in a large bowl and set aside.
Whisk all of the dressing ingredients together in a bowl. Pour about half the dressing over the vegetables and toss until well coated. Add more dressing to coat but not to make a puddle of dressing in the bottom of the bowl.