Summer Side Dish Beefcake: Michael White's Slaw
1 large head napa cabbage, shredded
1 red bell pepper, seeded, de-ribbed and julienned
1 large carrot, grated 1 tablespoon coarse salt 1 tablespoon sugar
Dressing: 1 cup apple cider vinegar
1 cup sour cream
1 green apple, washed and grated
1 1/2 tablespoon sugar
1 tablespoon celery seeds 1 tablespoon coarse salt
1 teaspoon Dijon mustard
1/4 teaspoon pepperoncino flakes Method: Salad: In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar. Toss to combine. Cover, and refrigerate overnight. Dressing: Combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes. Remove salad from refrigerator, discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.