Serves 6 to 8 people
YouTube instructional video is at the bottom.
What you’ll need
1 small head Green Cabbage
1 small head Red (Purple) Cabbage
1 large Carrot
Mayonnaise
Buttermilk
Vinegar
Worcestershire sauce
Sugar
Seasonings
Tony Chachere’s Creole seasoning
Chef Paul’s Vegetable Magic
Onion powder
Garlic powder
Cayenne pepper
Tools you’ll need
Salad Spinner
Potato or fruit peeler
Preparation of ingredients
Step 1- Cut Green and Red (Purple) Cabbage heads in half. Cut half of head of Green Cabbage and Red (Purple) cabbage into 2 quarter pieces. Remove the stems from the 2 quarter pieces of green cabbage. Remove stem from 1 quarter piece of the Red (Purple) cabbage. Demonstration below.
Step 2- Slice 2 quarter pieces of green cabbage and 1 quarter piece of Red (Purple) cabbage into thin slices. Once done cut slices in half. Set aside. Demonstration below.
Step 3- Chop ends off of 1 large carrot. Peel carrot with potato or fruit peeler. Cut carrot down the center going along the length of the carrot. Take one half of the carrot and carefully cut down the center going down the length of the carrot. Take carrot strips Chop thin strips going down the length. Once done cut strips in half. Set aside. Demonstration below
Step 4- In a large bowl add 6 1/2 cups (14 ounces) Shredded Green Cabbage, 2 cups (5 ounces) Shredded Red (Purple) cabbage, and 1/3 cup (1.5 ounces) Shredded carrots. Toss all ingredients with your hands. Set aside.
Step 5- Add a small amount of coleslaw mixture in a strainer and rinse with cold water.
Step 6- Add a small amount of coleslaw mixture into salad spinner. This will remove any excess water. Repeat the spinning cycle twice to make sure all water has been removed. Once done place coleslaw mixture into a large bowl.
Making the dressing and assembling your coleslaw
Step 7- In a medium sized bowl add 1 1/4 cups mayonnaise, 1/3 cup buttermilk, 2 tablespoons vinegar, 1 tablespoon Worcestershire sauce, 2 tablespoons sugar, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s Poultry magic, 1/4 teaspoon onion powder, 1/4 teaspoon Garlic powder and (Optional) 1/4 teaspoon Cayenne pepper. Stir with whisk until combined.
Step 8- Add coleslaw dressing into coleslaw mixture. Stir with sturdy spoon until the coleslaw mixture is coated with the dressing. Serve cold.
Storage- The coleslaw can be stored int the fridge for 3 days. It cannot be stored in the freezer as this is a mayonnaise-based Coleslaw.
YouTube instructional video
