This recipe for coleslaw I developed this year (early spring 2019). We originally were serving a mayonnaise based coleslaw using purple cabbage, and although it looked very cool on our Georgia turkey sandwich, I wasn’t happy how it looked as a side item. I wanted something that not only tasted good with our house roasted turkey but something that was a great side as well. The combination of sweet and savory is a signature feature in most coleslaw recipes and I wanted something with a little more tooth to it.
Around thanksgiving last year my sister made an AMAZING coleslaw. It had cranberries and the maple dressing made it warm and slightly sweet. I adapted her recipe to the ingredients we have at the restaurant, and so far, it has been a hit!
 Maple Cranberry Slaw Recipe by: Chef Sarah Devight |
| Course: Side Dish | Servings: 6 | Time: 15 Minutes |
| INGREDIENTS – 1 Green Cabbage – 1 Small Red Onion – 1/2 Cup dried Cranberries – 1 Bushel Parsley – 2 Red Bell Peppers – 1/4 Cup Vegetable Oil – 1/4 Cup Maple Syrup – 1/4 Cup Rice Wine Vinegar – 2 tsp kosher salt – 1/2 tsp black pepper – 1 tsp dried oregano |
| DIRECTIONS 1. Shred cabbage finely and thinly slice red onion and bell peppers. Chop parsley and add to a large mixing bowl. 2. Make dressing by adding to a mason jar: oil, vinegar, Dijon mustard, maple syrup, salt and pepper. Shake vigorously and taste for additional seasoning. 3. Pour dressing over chopped vegetable and mix well. Refrigerate for a few hours before serving |
