Mustard Slaw

Serves 12

2 1/2 to 3 Tbsp. Dijon mustard
1 Tbsp. superfine sugar
1 1/2 tsp. dry mustard
Coarse kosher salt
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly ground black pepper
1 2/3 cup mayonnaise
2 1/2 pounds green cabbage - quartered, cored and shredded
4 medium carrots, cut into 3 in. lengths and shredded

In a medium bowl, whisk the Dijon mustard, sugar, dry mustard, 1 tsp.
coarse salt, the cayenne and other peppers. Whisk in the mayonnaise. (The
dressing can be refrigerated, covered for up to 2 days.)
One to 2 hours before serving, toss the cabbage and carrots together in a
large bowl. Add the dressing and mix thoroughly. Cover and refrigerate the
slaw until ready to serve, stirring once or twice. Season with coarse salt
and toss once again.

Sandy U.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/