January 27, 2016
A creamy horseradish & cider vinegar shredded cabbage slaw. Add a little Vegetable Base for hints of carrot, celery and onion from the sauteed mirepoix.
Combine and mix wet ingredients with wire whip until blended well. Add cabbage and toss until coated evenly. Refrigerate for 2 hours before service. Yields 1 qt. (8 servings):
• 2 tbsp Cider vinegar
• 1 tsp Minor’s® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 1 cup Mayonnaise
• 1/4 cup Granulated sugar
• 1 tbsp Sour cream
• 1/2 tsp Horseradish paste, prepared
• 1/8 tsp Paprika, mild
• 1 lb Green cabbage, shredded fine
• 1/2 tbsp Parsley, fresh chopped (optional)
Chef’s Tip: To keep the dressing from weeping and collecting at the bottom of the pan, add a little Culinary Cream as a emulsion stabilizer. The results are impressive— particularly in large batch preparation (To see the results, start the video at the 1:40 mark).