Many of you know I come from East Tennessee. My Daddy’s people were from East Tennessee and Western North Carolina and Mom’s people were from East Tennessee and Middle Tennessee.
Not too far from where Daddy was born and spent his childhood years is a place called Blackberry Farm. This is one of the best bed and breakfast locations in the US and Canada.
I decided to whip up a recipe I had seen online for coleslaw from Blackberry Farm. Now, take into consideration I’m not much of a coleslaw fan. I much prefer potato salad as any true Southern gal would, but for some reason, coleslaw just sounded good for our 4th of July cookout.
Guess it was the two beer can chickens Tall & Handsome was grilling and the ribs Daddy was grilling that put a hankering on me. T & H did his Roasted Apple-Curry Beer Can Chicken and he grilled up a chicken using a new rub from William Sonoma called Smokehouse Rub. For that chicken he first rubbed a bit of olive oil on the bird and then applied the Smokehouse Rub. We had poured apple juice in the well of the chicken roaster for added flavor and moisture.
As usual I tweaked or bevized the recipe some to reduce fat and/or calories and to create some steps of convenience. T & H gave it a hearty thumbs up and I have to admit I may have found a coleslaw I like. One tweak I’ve considered using next time I prepare this dish is using my new favorite ingredient…Greek Yogurt. I use the Dannon Oikos 0% and it is thick and creamy and packed with protein! 22 grams for 1 cup!
If you like a slightly sweet, tangy and spicy slaw…then you’ll love this one!
© 2012 Beverly Hicks Burch All Rights Reserved
Back Home Slaw
Adapted from Blackberry Farm’s Sweet and Spicy Foothills Coleslaw
3 tablespoons Dijon mustard
¼ cup packed light brown sugar
3 tablespoons malt vinegar
1 ½ teaspoons spicy mustard
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
1 cup low fat mayonnaise (I use Hellman’s. This is also where I might consider using Greek Yogurt.)
3 – 4 cups pre-packaged angel hair shredded cabbage (you can find this in the produce section)
3 cups thinly sliced red cabbage (I used a mandolin)
1 ½ cups pre-packaged carrot straws (found in the produce section)
1 small red onion, thinly sliced (again, I used a mandolin)
1. Combine the vegetables in a large bowl and toss to make sure the ingredients are evenly distributed.
2. Next, whisk together the Dijon mustard, brown sugar, vinegar, spicy mustard, salt and pepper. Then gradually whisk in the mayonnaise.
3. To keep the vegetables at maximum crispness, do not combine with dressing more than 2 hours before serving. (I made my ingredients and then put them in the fridge separately. About an hour or so before serving I mixed them together.)
4. Toss vegetables with the dressing and refrigerate. After about 30 minutes check to see if the slaw needs to be drained. If so, drain and return to the bowl and continue to refrigerate until time to serve.