Canterbury Village to host 'Hot Blues and BBQ' event - Dallas News | myFOXdfw.com

Canterbury Village to host 'Hot Blues and BBQ' event

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(WJBK) -

Canterbury Village's Keith Aldridge and Dane Sumner stopped by FOX 2 to show us how to make their Canterbury coleslaw and talk about this weekend's blues festival.

Some of the region's very best blues talent will be showcased at the 7th Annual "Hot Blues and BBQ" Festival at Canterbury Village on Saturday, July 20.

The blues begin at noon and run until 11 p.m. For more information, log on to www.hotbluesandbbq.com.

Canterbury Coleslaw
Yield: 6-8 Servings
Prep 30 minutes

Ingredients:
2-pounds green cabbage
4-carrots
1-medium yellow onion
1/3  cup mayonnaise
1/4  cup Dijon mustard
1/2  cup sugar
3-teaspoons of apple cider vinegar
1 teaspoon black pepper / to taste
1/2 teaspoon cayenne
Salt and finely ground black pepper to taste

Directions:
Cut cabbage in quarters and remove the core.  Peel carrots and onions and cut in pieces that will fit through the food processor.  (For faster preparation use 28-32 ounce precut coleslaw mix that you can find in most all grocery stores.  Use large holed grater attachment and push cabbage, carrots, and onions through the feed tube to grate.  In a large bowl toss all vegetables together.

In another medium sized bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne.  Toss dressing with the cabbage mixture and season to taste.  Cover with plastic wrap and chill for at least 2 hours before serving.

 

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