American | Coleslaw
Posted on May 28, 2013
This is a mustardy coleslaw that is best used as a condiment on hot dogs, sausages, pork sliders, and hamburgers.
Yield: 8 to 10 servings
Ingredients
1/2 head Napa cabbage, shredded
1/2 garlic clove, minced
1 cup thinly sliced red onion
1/2 jalapeño, seeds and ribs removed, minced (optional)
3 tablespoons champagne vinegar
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon spicy mustard (Gulden's)
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Method
Mix all of the ingredients together in a large bowl, cover, and refrigerate for 1 hour before serving.
(Ref. "Coleslaw" recipe, Michael Symon's Carnivore, page 213.)