Dressing:
1 ½ cups
mayonnaise
¼ cup liquid
honey
3 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp balsamic vinegar (I use white balsamic normally)
½ tsp
salt
½ tsp Dijon
mustard
½ tsp ground white pepper
Mix all
ingredients together with a whisk. Place in a sealed container and chill in the
fridge for at least 1 hour.
Makes enough
dressing for 2 large coleslaw's.
Veggies for perfect slaw:
6 cups thinly sliced and loosely pack red cabbage, rinsed and drained
1 large carrot, grated
1 cup green grapes, sliced in half
3 green onions
3 stalks celery, minced
1 cup toasted chopped pecans - place pecans in a dry frying pan and place over medium heat until fragrant and slightly browned, tossing or stirring constantly. Once toasted turn out onto a plate to stop the cooking process.
Cut cabbage in half then remove the core, it's tough and best used as compost. Slice cabbage thin using a knife or mandolin, then chop to bite size pieces.
Place cabbage in large bowl.
Add celery. Add green onions. Add grated carrots. Toss well to mix. At this point (before the dressing is added) I put the mixed veggies in the fridge for an hour along with the dressing to chill well.
Pour half of the dressing over the tossed veggies and toss well to coat evenly.
Add grapes and toss gently to mix well but don't mash the grapes (that's bad).
Place 2/3 of the toasted pecans in the salad and mix well (that's good).
Once mixed well, sprinkle remaining pecans over the coleslaw and serve.
