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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 15 |
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This coleslaw bears its name from my mother who kept trying different things until, on the 43rd time, she felt she got it right. I have since modified it further, but I think the name should stick due to my mom's diligence. Ingredients:
1/2 cup tarragon vinegar (slightly more) |
1/2 cup sugar (slightly more) |
1/2 teaspoon salt |
3/4 teaspoon celery seed, rubbed |
1/4 teaspoon dill seed, rubbed |
2 tablespoons sweet-hot mustard |
1/4 teaspoon dry mustard |
1/2 cup mayonnaise (more or less to taste) |
1 large head napa cabbage |
1 large head cabbage |
4 -5 bulk carrots |
3 -4 tablespoons trappy's louisiana hot sauce |
1 teaspoon grated horseradish, if it needs more zest |
Directions:
1. Run cabbage and carrots through food processor.
2. Boil a few cups to a quart of water and add lots of sugar to it; almost to the point of saturation. Add some salt to the sugar/water mixture till it tastes slightly salty.
3. Pour boiling solution over the cabbage/carrot mixture, mix and let stand till cabbage looses water and becomes wilted,but still somewhat crisp.
4. Drain cabbage mixture using a colander and put back into bowl-don't be afraid to use your clean hands to press/mix it!
5. Using the same pot, mix up the remaining ingredients, not including mayo, and set on medium heat.
6. Boil mixture for one minute, stirring constantly. Pour this immediately over the wilted cabbage-use a wad of cabbage to mop out the pot quickly before it glazes.
7. Mix well, add mayo and continue mixing.
8. Walk away and let stand in refrigerator for a couple hours.
9. After chilled, mix again and taste. Adjust taste by using horseradish, vinegar, Trappy's, mayo, or mustard. It should be pretty close to begin with.
10. Enjoy!
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