Classic mayonaisse-free cole slaw made with hot oil to soften vegetables and add flavor. Volume recipe: Multiply by 12 to serve 225.
Course Side Dish
Cuisine American
Keyword MustangChef Summer Camp, Volume Recipes
Prep Time 30 minutesminutes
Total Time 1 hourhour
Servings 204 oz / 1/2 cup portions
Ingredients
Vegetables
2small heads of cabbageTotal wight: 2 pounds
4celery stalks
3cupspeeled and shredded carrots
2red bell pepperseeded, ribbed, and cut into small dice
2cupsthinly sliced, quartered red onions
Dressing
1/2cupwhite or cider vinegar
2tablespoonswhite sugarthis is for you, A’Naiby.
2teaspoonssalt
1teaspoonground black pepper
1tablespoonprepared yellow mustard
Tabasco or other hot pepper sauce to taste
1/2cupcanola or other vegetable oil
Instructions
Very finely shred the cabbage to make about 8 cups and place it in a large bowl.
Halve the celery stalks lengthwise and paysanne.
Without mixing together, pile the celery on top of the cabbage and follow with the carrots, bell peppers, and red onions.
In a small bowl or a cup, whisk together the vinegar, sugar, and salt until clear. Add the black pepper, mustard, and hot sauce to taste and pour the mixture on the vegetables.
In a small pan, heat the oil to just smoking: you should see a few ripples in the oil and some heat waves.
Pour the hot oil over the vegetables, aiming especially for the onions and peppers.
Let sit for 4 minutes.
Toss and allow the flavors to come together for at least 30 minutes prior to serving.
Notes
Triple recipe to fill half-sized 4" hotel pan for 50 4 ounce servings.When prepping, fill half pans with vegetables as written, store overnight tightly wrapped. Add hot oil one hour before serving.