- 12 cups shredded green cabbage
- 2 Tbsp sugar
- ½ tsp, plus 1¼ tsp salt
- 1 cup mayonnaise
- ⅓ cup white vinegar
- 1 Tbsp, up to 2 Tbsp for more kick, prepared horseradish
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- ½ tsp mustard powder
- ¼ tsp cayenne pepper
- 1 tsp black pepper
- 2 carrots, peeled and shredded
Toss cabbage, sugar, and ½ teaspoon salt together in large bowl. Set aside. Whisk mayonnaise, vinegar, horseradish, Worcestershire, garlic, mustard, cayenne, 1¼ tsp salt, black pepper in small bowl. Set aside. Drain excess water from bowl of cabbage. Add carrots to cabbage. Add mayonnaise mixture. Stir until well combined. Refrigerate covered until chilled, at least 1 hour. Serves 8–10.
Serving Suggestion—Serve with ribs or burgers.
Chef’s Note: Can be refrigerated for up to 2 weeks.
Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé—This coleslaw would normally be served with a main course like ribs or burgers and in that case, I’d guide on the main course to select the wine. However, for the ultimate culinary experience, you might want to offer a wine specifically selected for this coleslaw.
With this spicy recipe, I’d want a very fruity, flavorful rosé, and Tassel Ridge Iowa St. Croix Rosé is a good choice. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. Serve at room temperature. —Bob Wersen, Owner, Tassel Ridge Winery