If you ask what to serve next to potato salad, the answer always seems to be coleslaw. Too bad that most of the coleslaw salads I've had are watery, tasteless messes. Cabbage is awfully boring on its own. It needs lots of high-flavored friends to really make it shine. And mayo alone doesn't cut it.
Enter this recipe I dug up on Williams-Sonoma's website. Lots of good flavor, lots of fresh veggies, and not something I would be embarrassed to turn up with at a cookout. Which is where this bowl went. Add the sauce a little at a time...it makes a ton.
Blackberry Farm's Sweet and Spicy Foothills Coleslaw
From Williams-Sonoma
3 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
3 tablespoon malt vinegar
1½ teaspoons mustard seed oil or very spicy mustard such as English or German
1½ teaspoons kosher salt, plus more, to taste
¼ teaspoon freshly ground pepper, plus more, to taste
1 cup mayonnaise
3 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
1½ cups shredded carrots
¾ cup shredded red onion
In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1½ teaspoons salt and the ¼ teaspoon pepper, whisking until the sugar dissolves. Whisk in the mayonnaise.
Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes.
Strain the coleslaw. Taste and season it with more salt or pepper if desired.
Makes 6 servings
