Every time I have to go to Louisiana for work, I always try to go to Mike Anderson's Seafood for lunch or dinner. Their Cajun classics are spot on and the prices do not drain your wallet. I highly recommend the Jason, a Thursday lunch special. But, I digress. As a side, they serve this outstanding honey mustard based slaw. Tangy and sweet at the same time, it is the perfect counter to any Cajun recipe that starts with the usual "Two Sticks of Butter." I thought this slaw would be the perfect side for BBQ, especially pulled pork. So, off to the Three Dogs R&D lab.
During my last experience at Mike Anderson's, I thoroughly picked my slaw apart for any secret I could discern. Here is the basic recipe.
Mike Anderson's Honey Mustard Slaw, Recreated by Three Dogs BBQ
3 parts green cabbage, roughly diced
1 part red cabbage, roughly diced
1/4 of a small red onion, fine dice
1/4 of a green bell pepper, fine dice
1/8 tsp celery seed (the secret ingredient in my opinion)
Honey Mustard Dressing, I use Ken's Honey Mustard salad dressing
Step by Step Directions:
Dump in a bowl with the 1/8 tsp of celery seed and your dressing. I use enough to make the slaw moist, but not runny. For this batch, about 1/3 cup.
Mix well.
Stay tuned!
Thanks for stopping by,
Bill
During my last experience at Mike Anderson's, I thoroughly picked my slaw apart for any secret I could discern. Here is the basic recipe.
Mike Anderson's Honey Mustard Slaw, Recreated by Three Dogs BBQ
3 parts green cabbage, roughly diced
1 part red cabbage, roughly diced
1/4 of a small red onion, fine dice
1/4 of a green bell pepper, fine dice
1/8 tsp celery seed (the secret ingredient in my opinion)
Honey Mustard Dressing, I use Ken's Honey Mustard salad dressing
Step by Step Directions:
Dump in a bowl with the 1/8 tsp of celery seed and your dressing. I use enough to make the slaw moist, but not runny. For this batch, about 1/3 cup.
Mix well.
Stay tuned!
Thanks for stopping by,
Bill
