tupelo honey’s cole slaw

Ingredients

• 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

Instructions

1. Add the vegetables to a large bowl.
2. 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.
3. 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.
4. 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.
5. 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.

Notes