This recipe appears in:Hot Dog of the Week: Christmas Dog with Venison Chili
You can chop the cabbage in a food processor or by hand if you have some time and a sharp knife. I use homemade mayonnaise—commercial is fine but you might end up with a slightly sweeter slaw, so cut back a notch on the sugar and/or mayo if this is an issue. Also, it's not crucial but the slaw is even better made a day ahead of time.
- 1 large head cabbage
- 2 green bell peppers, diced fine
- 1 tablespoon sugar
- 1 teaspoon dry mustard
- 1 tablespoon white vinegar
- 1 teaspoon prepared yellow mustard
- 3/4 cup mayonnaise
- 1 cup sour cream
- White pepper
Chop cabbage in food processor or by hand into 1/8 to 1/4 inch square pieces. Place chopped cabbage into mixing bowl with diced green pepper. Add sugar, and 1 teaspoon of salt, mixing into the cabbage evenly with a wooden spoon or your hands. Let mixture rest at room temp for 20 minutes.
Add dry mustard and vinegar, mix again and let rest another 15 minutes. Add yellow mustard, mayo, sour cream and combine. Season to taste with salt and white pepper.