White Wine Cabbage Coleslaw

 This cabbage coleslaw is made using white wine vinegar with a dash of rice wine vinegar. This combination lessens the pungent kick of the vinegar and mustard to make it versatile and tangy--a perfect complement to any main course.

When you are mixing this salad up, you need some music that's got a nice combination of styles to it. We recommend anything by Sister Hazel. And for some entertainment afterwards, a viewing of Fried Green Tomatoes never goes wrong.

What you need to make this yummy dish:

• 2 cups purple cabbage, chopped or shredded
• 2 cups green cabbage, chopped or shredded
• 1 cup carrots, grated either thick or thin depending on your preference--we prefer a thin grate so that they melt into the mix
• 2 tablespoons white wine vinegar
• 1 tablespoon rice wine vinegar
• 3 tablespoons olive oil
• 1-1 1/2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Now here is how you make it:

• Chop or shred your cabbages, depending on your preference. We like it chopped to give it a little chunkiness and texture.

• Grate or shred your carrots. Again, we like a thin grate to make the carrots meld into the salad. It's all about your preference when it comes to coleslaw.

• Combine the cabbages and carrots into a bowl and toss together.

• In a separate bowl, combine white whine vinegar and rice wine vinegar. Add a pinch of salt and a grind of pepper and whisk. Then add olive oil, Dijon mustard, and mayonnaise. 

• Whisk to combine into a smooth dressing.

Now, put it all together!

• Place the cabbage and carrots in a salad bowl.

• Pour dressing over the salad and toss!

Note: This is a delicious coleslaw that will combine well with everything from fried fish to grilled chicken. One of Bernadette's favorite combinations is to serve this along with our Ranch-Style Pot Roast with Pepperoncinis Au Jus on a toasted bun with oven potatoes to stretch the menu for the week because Bernadette knows best!