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 Spicy Slaw | Status Approved | | Name |  Spicy Slaw | | Category | Side Dishes, Vegetables, Vegetables | | Serves/Yields | 12 | | Source | The Pat Conroy Cookbook: Recipes of My Life | | Difficulty | Easy | | Prep. Time | 1/2 hour | | Introduction | | One creamy yet spicy slaw recipe comes from a recently published culinary delight, The Pat Conroy Cookbook: Recipes of My Life The South Carolina novelist doesn't just cut his own veggie-filled slaw and mix his own dressing; he even makes his own mayonnaise (which he learned to make from Nathalie Dupree). | | Ingredients | | 1 1/2 cups homemade mayonnaise (recipe follows; best-quality store-bought can be substituted)
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Tabasco sauce
2 teaspoons coarse or kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds mixed cabbages, such as green, red and savoy, thinly sliced
3 cups halved cherry tomatoes
1 large sweet onion , thinly sliced
3 cucumbers, peeled, seeded and diced
1 small red bell pepper , cored, seeded and cut into thin strips
1 small yellow bell pepper , cored, seeded and cut into thin strips | | Directions | | Step: 1 | Whisk together the mayonnaise, vinegar, sugar, Tabasco, salt and pepper until the sugar is dissolved, then toss with the vegetables. The slaw may be made one day ahead and chilled, covered.
| | Step: 2 | Homemade mayonnaise:
In the bowl of a food processor fitted with a metal blade, combine 2 large egg yolks (at room temperature), 2 teaspoons Dijon mustard and 4 tablespoons strained fresh lemon juice until smooth.
Slowly drizzle in 1/2 cup extra virgin olive oil, processing until thoroughly incorporated.
Add 1 1/2 cups vegetable oil slowly, processing until the mixture is smooth and thick and completely emulsified.
Add 1/2 teaspoon sea salt, transfer to a storage container, and refrigerate until ready to use.
Makes about 2 cups (Note: Some will be left over after making slaw). |
Time submitted: Friday, July 15. 2005 at 16:18:12 Contributed By: guido
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