Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Blackberry Farm’s Sweet and Spicy Foothills Coleslaw



Posts : 17757
Thanked : 875
Join date : 2013-01-12

Blackberry Farm’s Sweet and Spicy Foothills Coleslaw

Post by Lobo on Fri 22 Jan 2016, 1:00 am

Blackberry Farm’s Sweet and Spicy Foothills Coleslaw

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6
For maximum crunch, this zippy variation on classic coleslaw should be made no more than 2 hours before serving. The dish makes a fine companion to fried chicken or burgers.

  • Printer Friendly Version

  • 471


  • 3 Tbs. Dijon mustard 
  • 1/4 cup firmly packed light brown sugar 
  • 3 Tbs. malt vinegar 
  • 1 1/2 tsp. mustard seed oil or very spicy mustard such as English or German 
  • 1 1/2 tsp. kosher salt, plus more, to taste 
  • 1/4 tsp. freshly ground pepper, plus more, to taste 
  • 1 cup mayonnaise 
  • 3 cups thinly sliced red cabbage 
  • 3 cups thinly sliced green cabbage 
  • 1 1/2 cups shredded carrots 
  • 3/4 cup shredded red onion 


In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1 1/2 tsp. salt and the 1/4 tsp. pepper, whisking until the sugar dissolves. Whisk in the mayonnaise.

Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes.

Strain the coleslaw. Taste and season it with more salt or pepper if desired. Serves 6.

Adapted from The Blackberry Farm Cookbook, by Sam Beall (Clarkson Potter, 2009).

    Current date/time is Sat 03 Dec 2016, 11:39 am