Tupelo Honey coleslaw

Sometimes you just want a cooling slaw, whether it’s served next to a tomato sandwich or by itself in a big bowl, served with a glass of sweet tea. Tupelo Honey’s version is an even mix of creamy and vinegary, and requires shredding and mixing skills — but absolutely no cooking. The addition of red cabbage gives it a healthy boost and a little visual interest, too. For more information, visit http://www.tupelohoneycafe.com.

From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing

Makes 4 to 6 servings
4 cups shredded green cabbage (from 1 medium cabbage)
2 cups shredded red cabbage (from 1 small red cabbage)
1 cup peeled, shredded carrot (about 2 large carrots)
2 tablespoons red wine vinegar
4½ teaspoons ketchup
5 tablespoons sugar
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons stone-ground mustard
1/8 teaspoon hot pepper sauce
4½ teaspoons Worcestershire
1/2 teaspoon sea salt
1/4 teaspoon freshly ground
black pepper
1 cup canola oil

Combine the green cabbage, red cabbage and carrot in a large bowl. In a separate bowl, combine the vinegar, ketchup and sugar and stir until the sugar is dissolved. Put the vinegar mixture in a food processor and add the mayonnaise, Dijon mustard, stone-ground mustard, hot pepper sauce, Worcestershire, salt and pepper. Blend and slowly drizzle in the canola oil until the mixture is emulsified. Combine the vegetables with the dressing, adding the dressing a little at a time until it suits your personal slaw-to-dressing ratio. Any leftover dressing can be refrigerated in an airtight container for one week.