Tupelo Honey Coleslaw

  • Yield: 4 to 6 servings


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


  1. Combine the green cabbage, red cabbage, and carrot in a large bowl.
  2. 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.
  3. 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 1 week.

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