Coleslaw by Biltmore

Name: Coleslaw by Biltmore
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 cup cider vinegar; 1 cup granulated sugar; 1 teaspoon celery seed; 1/2 teaspoon dry mustard; 1/2 teaspoon granulated garlic, garlic powder; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 3 cups mayonnaise; 6 cups shredded cabbage, slaw mix works; 1/2 cup shedded carrot

Submitted by Chicagoland Chef du Jour

"We visited the Biltmore Estate in Asheville, NC and dined in the Stable Cafe. I just had to get the cookbook after we had a fantastic lunch. This zesty & super yummy slaw perfectly complements sandwiches, hamburgers and hot dogs. It is also he essential ingredient in a Carolina barbecued pulled pork sandwich. Recipe from: "Biltmore, Our Table To Yours, Chef's Selection Cookbook". Cooking time is reduction time, not cooling. Plan ahead for cooling & refrigeration. I only added 1 C of dressing to me coleslaw and it was plenty. Be warned, it will get creamier as it sits."

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photo by Chicagoland Chef du Jour

Ready In:: 40mins
Ingredients:: 12
Serves:: 6-8

ingredients

Dressing
1 cup cider vinegar
1 cup granulated sugar
1 teaspoon celery seed
¹⁄₂ teaspoon dry mustard
¹⁄₂ teaspoon granulated garlic, garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
¹⁄₄ teaspoon cayenne pepper
3 cups mayonnaise
COLESLAW
6 cups shredded cabbage, slaw mix works
¹⁄₂ cup shedded carrot

directions

For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
Store in the refrigerator until ready to serve.

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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