Stuart Anderson's Black Angus Coleslaw |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I like marinating the cabbage because it takes the toughness out of the cabbage. Cook time includes marinating. Ingredients:
2 1/2 cups water |
1/2 cup cider vinegar |
1/4 cup sugar |
3 lbs cabbage, finely shredded |
green leaf lettuce, for garnish |
1 1/2 cups mayonnaise |
3 tablespoons white vinegar |
6 tablespoons sugar |
2 tablespoons sour cream |
1/2 teaspoon prepared horseradish |
1 pinch paprika |
Directions:
1. Combine water, vinegar and sugar until sugar is dissolved.
2. Add cabbage to the mixture.
3. Toss thoroughly.
4. Marinate for at least an hour.
5. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
6. To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
7. Toss drained cabbage with some of the dressing.
8. Serve on plates lined with lettuce leaves.
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