MSU Executive Chef Kurt Kwiatkowski’s Cole Slaw Recipe
MSU Executive Chef Kurt Kwiatkowski's Coleslaw (served at Spartan Stadium's Smokestack BBQ)
1 T. Dijon mustard
2 T. apple cider vinegar
3 T. canola oil
1½ # green cabbage, cored and julienned
¼ c. julienne red onion
3 T. fresh cilantro
½ t. kosher salt
¼ t. coarse ground black pepper
Whisk vinegar and Dijon together. After blended, slowly add canola oil and reserve.
In a big mixing bowl add cabbage, carrots, red onion and fresh cilantro
Toss with vinaigrette and season with salt and pepper. Reserve in a cooler for minimum ½ hour before service so that flavors blend together.