Smoky cole slaw

4 servings

Ingredients

Quantity Ingredient
1 cup Hickory wood chips
1 tablespoon Grated fresh horseradish
2 tablespoons Cider vinegar
½ cup Mayonnaise
3 Scallions, trimmed and sliced thin diagonally
Salt and Pepper to taste
¼ Red cabbage, cored
3 mediums Carrots, peeled and split lengthwise
2 Green peppers, split, stemmed and seeded

Directions

From : Pat Stockett, Thu 30 Jun 94 06:00, Area: COOKING cabbage, slaw, smoker

Soak hickory chips in cold water at least 15 minutes. Drain well.

In 3-quart glass or stainless steel bowl, whisk together horseradish, cider vinegar, mayonnaise and scallions. Season with salt and pepper. Cover with plastic wrap and refrigerate until needed.

Prepare grill. When coals have reached a mellow or medium-low heat, sprinkle them with drained hickory chips. Arrange vegetables on grill rack. When hickory chips begin smoking, cover grill and smoke vegetables for 15 to 20 minutes.

Remove vegetables from grill and cool to room temperature. (If making in advance; prepare to this point, then refrigerate. Allow vegetables to return to room temperature before proceeding). Grate vegetables in food processor fitted with medium grating disk.

Add grated vegetables to mayonnaise dressing. Season with salt and pepper and combine thoroughly. Serve immediately. Slaw can be covered tightly and stored in refrigerator for 1 to 2 days.

Makes 4 cups.

Source: The Burger Meisters Asbury Park Press 6/29/94 Source:

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