Biltmore Stable Restaurant Cole Slaw
Created by lovinretirement on July 31, 2012
- Servings: 12
- Prep Time: 10m
- Cook Time: 20-30m
- Recipe #7509
Ingredients
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 cups mayonnaise
- 6 cups shredded cabbage or slaw mix
- 1/2 cup shredded carrot
How to Make
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Step 1: For the dressing: In a saucepan combine the vinegar, sugar and all dry spices. Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time
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Step 2: In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
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Step 3: For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use). Store in the refrigerator until ready to serve.
Nutritional Facts
- Serving Size: 1 (127.1 g)
- Calories 246.3
- Total Fat - 11.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 15.1 mg
- Sodium - 531.8 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 1.4 g
- Sugars - 20.7 g
- Protein - 1.6 g
- Calcium - 44.5 mg
- Iron - 1 mg
- Vitamin C - 15.9 mg
- Thiamin - 0 mg