Looking for a perfect side dish for you next summertime cookout? Try the coleslaw that was the winning entry at our BBQ Festival in June. Congratulations to Zacki Murphy of Chapel Hill for providing the winning recipe!
3 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup apple cider vinegar
1/2 cup of sugar
1/2 teaspoon of celery seed
1/2 teaspoon of sea salt
1/2 teaspoon of fresh ground pepper
1/2 cup of mayonnaise
1 tablespoon of Jerusalem artichoke relish from Southern Season
1 teaspoon of horseradish sauce
Place shredded cabbage and carrots into bowl
Mix together the dressing except for the mayonnaise, Jerusalem artichoke relish and horseradish.
Add dressing to slaw mixture and loosely cover with plastic wrap. Add about 10 ice cubes to the top of plastic wrap and place in the refrigerator for about 6 hours or over-night.
Drain the water from top of the slaw mixture and discard plastic wrap. Strain dressing from slaw mixture into separate bowl. Mix together the mayonnaise, Jerusalem artichoke relish and horseradish. Add to slaw mixture and blend well. Add additional salt and pepper if needed.