Friday, March 13, 2009

Black Angus Cole Slaw

During my tenure as General Manager of Black Angus Restaurants, I became addicted to the cole slaw. So I thought I would share it. Enjoy

Black Angus Cole Slaw
Gregg Fry

10 to 12 servings
2 ½ cups water ½ cup cider vinegar ¼ cup sugar 2-3 pounds cabbage, finely shredded

  • 1 ½ Cups mayonnaise
  • 3 tablespoons white vinegar
  • 6 tablespoons sugar
  • 2 tablespoons sour cream
  • ½ teaspoon prepared horseradish
  • Large pinch paprika

  1. Combine water, vinegar and sugar until sugar is dissolved.
  2. Add cabbage to the mixture.
  3. Toss thoroughly.
  4. Marinate for at least an hour.
  5. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired.
    (After two uses, the marinade loses its flavor.)

To make the dressing:
In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.

Serve over the top of the slaw. Avoid mixing the dressing with the slaw unless you plan to use it all immediately as it will weep and get sogging. The flavor of the dressing will also become diluted. Best served by placing the cabbage on the plate and then spooning on the desired amount of dressing for each serving.


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