Tupelo honey coleslaw
4 cups shredded green cabbage (approximately 1 medium head)
2 cups shredded red cabbage (approximately 1 small head)
1 cup peeled, shredded carrot (about 2 large)
2 tablespoons red wine vinegar
4 1/2 teaspoons ketchup
5 tablespoons sugar
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons stone-ground mustard
1/8 teaspoon hot pepper sauce
4 1/2 teaspoons Worcestershire
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup canola oil
Combine green cabbage, red cabbage and carrot in large bowl. In separate bowl combine vinegar, ketchup and sugar. Stir until sugar is dissolved. Put vinegar mixture in food processor and add mayonnaise, Dijon mustard, stone-ground mustard, hot pepper sauce, Worcestershire, salt and pepper. Blend and slowly drizzle in canola oil until mixture is emulsified. Combine vegetables with dressing, adding the dressing a little at a time until it suits your personal slaw to dressing ratio. Any leftover dressing can be refrigerated in an airtight container for 1 week. Yield: 4-6 servings.
Source: "Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen (Andrews McMeel)