Coleslaw
I don’t know about you, but I always order the creamy coleslaw when I go to St-Hubert! Here is my homemade version—perfect for family meals and BBQs.
Ingredients
- ½ head cabbage, finely shredded
- 1 large carrot, grated
- 1 tbsp salt
- ½ cup mayonnaise
- ¼ cup white vinegar
- 2 tbsp sugar
- ½ tsp Worcestershire sauce
- ¼ tsp Dijon mustard
- ¼ tsp salt
- pepper, to taste
Instructions
- Place the cabbage in a colander and sprinkle with 1 teaspoon of salt. Toss well and let rest for about 1 hour.
- Rinse the cabbage under cold water, drain thoroughly, and pat dry with paper towels.
- Combine the cabbage and grated carrot in a large bowl.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Refrigerate for at least 30 minutes before serving.
- Toss again before serving and adjust seasoning if needed.