Coleslaw #43

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 10
• 1/2 cup tarragon vinegar (slightly more)
• 1/2 cup sugar (slightly more)
• 1/2 teaspoon salt
• 3/4 teaspoon celery seed, rubbed
• 1/4 teaspoon dill seed, rubbed
• 2 tablespoons sweet-hot mustard
• 1/4 teaspoon dry mustard
• 1/2 cup mayonnaise (more or less to taste)
• 1 large head napa cabbage
• 1 large head cabbage
• 4 -5 bulk carrots
• 3 -4 tablespoons trappy's louisiana hot sauce
• 1 teaspoon grated horseradish, if it needs more zest

Recipe

• 1 run cabbage and carrots through food processor.
• 2 boil a few cups to a quart of water and add lots of sugar to it; almost to the point of saturation. add some salt to the sugar/water mixture till it tastes slightly salty.
• 3 pour boiling solution over the cabbage/carrot mixture, mix and let stand till cabbage looses water and becomes wilted,but still somewhat crisp.
• 4 drain cabbage mixture using a colander and put back into bowl-don't be afraid to use your clean hands to press/mix it!
• 5 using the same pot, mix up the remaining ingredients, not including mayo, and set on medium heat.
• 6 boil mixture for one minute, stirring constantly. pour this immediately over the wilted cabbage--use a wad of cabbage to mop out the pot quickly before it glazes.
• 7 mix well, add mayo and continue mixing.
• 8 walk away and let stand in refrigerator for a couple hours.
• 9 after chilled, mix again and taste. adjust taste by using horseradish, vinegar, trappy's, mayo, or mustard. it should be pretty close to begin with.
• 10 enjoy!