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Swan Coach House Veggie Slaw
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From the menu of . . . Swan Coach House
3130 Slaton Drive N.W., Atlanta
404-261-0636
Q: I have been to the Swan Coach House restaurant many times and always have their vegetable coleslaw. To my dismay, they do not sell it (like their chicken salad). I would love to make it for my family at home.
- Mary Charlotte Kelly, Atlanta
A: Lara Martin, the executive chef at the Swan Coach House, was happy to provide the recipe. She serves this side dish with crab cakes and salmon croquettes, but it is also offered as a side with all the restaurant's sandwiches.
Hands on time: 20 minutes Total time: 20 minutes Serves: 20
Ingredients:
-
1 (16-ounce) bag shredded cabbage
5 large carrots, julienned (or 1 10-ounce package matchstick carrots)
5 large yellow squash, julienned
5 large zucchini, julienned
1 thinly sliced large red onion
1/2 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 1/2 cups olive oil
Instructions:
Kosher salt and black pepper to taste
In a very large bowl, combine cabbage, carrots, squash, zucchini and red onion. Set aside.
In a blender, combine vinegar, honey and mustard. Add oil and mix until emulsified (you can also use wire whisk). Toss slaw with vinaigrette to coat.
In a very large bowl, combine cabbage, carrots, squash, zucchini and red onion. Set aside.
In a blender, combine vinegar, honey and mustard. Add oil and mix until emulsified (you can also use wire whisk). Toss slaw with vinaigrette to coat.
Notes:
Chef Martin uses a mandoline, a type of hand slicer, to julienne the vegetables. You can also cut them by hand into matchstick pieces or use the large shredder blade on a food processor. When cutting the zucchini and squash, use only the outside portions, not the seeds.
Nutrition:
Per serving: 181 calories (percent of calories from fat, 78), 2 grams protein, 9 grams carbohydrates, 3 grams fiber, 17 grams fat, no cholesterol, 23 milligrams sodium.
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