One of my very favorite restaurants is Tupelo Honey (the original one on College Street downtown Asheville, although there are a whole bunch of them now). It is one of the first restaurants I remember going to that took the cues for its menu from local farms and their specialities – and the fact that the very-Southern food is to-die-for doesn’t hurt either.
We’ve gone with so many different friends over the years that the place holds tons of great memories. Now, when we’re on another road trip south, Jasper even asks when we’re going to “that place with the gigantic biscuits and jam.” The kid must be my son if he associates vacations with certain food/restaurants.
Grant was smart a few years ago when we stopped in and picked up the Tupelo Honey Cafe cookbook for me. I have since made several things out of it, although I hope to do better this year.
Their cole slaw dressing recipe has become my favorite cole slaw (I like this version for big batches because it’s just so easy and everybody loves it). I make this anytime Grant smokes any kind of barbecue on the grill because I just can’t eat barbecue anything without some cole slaw on the side.
- 6 cups total shredded cabbage (I use whatever I have on hand, but I like a mix of red and green if possible)
- 2 large carrots, shredded
- 1 medium red onion, sliced
- 3 tbsp red wine vinegar
- 1 cup mayonnaise
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp stone ground mustard
- 1/4 tsp hot sauce of choice
- 1 tbsp Worcestershire sauce
- Salt and pepper
- 1/2 cup olive or grapeseed oil
- Add the vegetables to a large bowl.
- Mix all of the ingredients for the dressing together except the oil. I like to use a quart-sized glass jar with a tight-fitting lid. Tighten the lid, and shake the ingredients vigorously.
- Add the 1/2 cup oil to the jar, and shake vigorously for about 30 seconds more. The dressing should emulsify. The cookbook calls for you to do this in a food processor, but I've always found my jar method to work just fine.
- Gradually pour the dressing onto the cabbage, carrot, and onion mixture, stirring as you go. I like my cole slaw to be evenly coated, but not overly coated, so this recipe usually leaves me with a little extra dressing that I typically use on a regular green salad sometime in the next week.
- You can make this up to a day-ahead of time, although I think it tastes best to dress the cole slaw about an hour ahead of when you plan to eat it.