Atomic yardbirds hot chicken coleslaw recipe

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This adapted recipe comes from Brian Jackson, a co-chef and founding member of the Atomic Yardbirds, and a winner of the 2013 Music City Hot Chicken Festival amateur cook-off. He often serves this slaw with Nashville-style hot chicken.

  • Yield: 8 Servings

Ingredients

  • 1 small head green cabbage
  • 2 carrots
  • 1 fennel bulb, stems and fronds removed
  • ½ red onion
  • ½ to ¾ cup (120 to 180 ml) mayonnaise (Brian prefers Duke’s brand)
  • ¼ cup (60 ml) cider vinegar
  • 2 tablespoons freshly ground black pepper
How to Make It
  1. Using a mandoline or food processor, chop the cabbage, carrots, fennel, and onion, then place them in a large bowl.
  2. In a small bowl, combine the mayonnaise, vinegar, and pepper.
  3. Add the dressing to the cabbage mixture and toss to combine. Chill the slaw for about 30 minutes before serving.
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