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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

From barbecues to fish frys, coleslaw is the preferred side. Cooks around the South will swear by theirs, whether it's hot and vinegary or creamy and slightly sweet. Your choice depends on your mood, but we think ours, which is a mash-up of creamy and vinegary, is pretty darn good anytime. And it's pretty to look at to boot.
Makes 4 to 6 servings



    • 4 cups shredded green cabbage (from 1 medium cabbage)
    • 2 cups shredded red cabbage (from 1 small red cabbage)
    • 1 cup peeled, shredded carrot (about 2 large carrots)
    • 2 tablespoons red wine vinegar
    • 4½ teaspoons ketchup
    • 5 tablespoons sugar
    • 1 cup mayonnaise
    • 2 tablespoons Dijon mustard
    • 2 tablespoons stone-ground mustard
    • 1/8 teaspoon hot pepper sauce
    • 4½ teaspoons Worcestershire Sauce
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup canola oil


Combine the green cabbage, red cabbage, and carrot in a large bowl.

In a separate bowl, combine the vinegar, ketchup, and sugar and stir until the sugar is dissolved.

Put the vinegar mixture in a food processor and add the mayonnaise, Dijon mustard, stone-ground mustard, hot pepper sauce, Worcestershire, salt, and pepper. Blend and slowly drizzle in the canola oil until the mixture is emulsified.

Combine the vegetables with the 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.

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