Thursday, June 9, 2011

Texas Sweet Spicy Coleslaw

  • The versatility of cole slaw is wonderful, it works great as a condiment or as a side dish. We serve it along side our pulled pork sandwiches at many of our corporate retreat luncheons or as a bed for our grilled shrimp skewers. The tangy crunch can compliment many dishes and is especially tasty when it's warm outside like it is now in the Texas Hill Country. Currently we're using cabbage out of our garden but you can easily pick up a bag of cole slaw mix and use the following recipe to whip up a delicious side dish for your next cookout. 

Yield: 6 to 8 side dish servings.


  • 1 large bag of prepared cole slaw mix
  • or 
  • 1 head green cabbage (shredded)
  • 1/2 head red cabbage (shredded)
  • 2 or 3 large carrots (shredded)
  • 1/2 cup mayonnaise
  • 1/4 cup creme fraiche or sour cream
  • 2 tablespoon yellow mustard
  • 2 teaspoons apple cider vinegar
  • 3/4 cup sugar
  • 1 Clove Garlic, minced
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • Salt and pepper to taste


If making the cole slaw mix from scratch the use of a food processor with a grating disk will make quick work of the shredding. For the dressing combine all ingredients and mix throughly. Add 3/4 of dressing to cabbage and carrot mixture and mix until well incorporated. Check wetness and incorporate remaining dressing to desired consistency. 

Innkeepers Inn Above Onion Creek


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