Spinach Cole Slaw

I probably shouldn't be considered a proper American by thinking/saying this, but I don't like Cole slaw. UNTIL I met this one! This recipe is fresh and light and somehow avoids the soggy mess of traditional Cole slaw. It has a nice bite from the cayenne and the requisite tang from the vinegar, but somehow manages not to weigh down the cabbage with too much greasy weight like so many recipes do. The recipe was intended to accompany pulled pork sandwiches, which it does amazingly well, but it's also really excellent on it's own. If you don't like Cole slaw, I urge you to try this one and if you do like Cole slaw, prepare to have your mind blown :-)

Ingredients:

1 bag of Cole slaw mix (or one head of cabbage shredded) 1 bag of Red cabbage, shredded (or one head of red cabbage, shredded) 1 bag of fresh spinach, thinly sliced (to roughly the same size as the shredded cabbage) 2/3 cup of Mayonnaise 1/3 cup of vegetable oil 1/2 cup White Wine Vinegar 1/4 cup Sugar 1 1/2 tsp Dry Mustard 1 tsp Salt (preferably Kosher) 1/2 tsp Cayenne (can substitute red pepper flakes if you don't have Cayenne)

Directions:

Shred and cut the cabbage and spinach as directed above, toss together and place in refrigerator until ready to dress. In a bowl, mix the remaining ingredients and blend well. This dressing is best if you let it sit for an hour or so before tossing to allow the cayenne and mustard to properly blossom in the mixture. The salad is best if you toss it together half to an hour prior to consuming. Be careful not to overdress the slaw, especially if you plan to use it on sandwiches. As it sits, the cabbage will release some moisture, so I prefer to under-dress it, let it sit for a bit and then add more dressing if necessary just prior to serving.

Cooks Notes: You can purchase ready made bags of cole slaw that have both red and white cabbage, but the ratio of the two is not quite correct for this slaw. I know, I'm being picky... But I recommend that you just deal with it and shred the cabbage yourself. Plus, it's generally crunchier and fresher when you shred it yourself. Equipped with a sharp knife, the job goes pretty fast.

EnJoy!