Danny's garlic coleslaw

1 servings

Ingredients

Quantity Ingredient
1 quart Your favorite mayo.
1¼ cup White sugar
¼ cup French's yellow mustard
⅔ cup Apple cider vinegar
2¼ teaspoon Salt
½ teaspoon White pepper
½ teaspoon Black pepper
2 Fresh garlic cloves; (med. size) (up to 3)
1 Squeeze of 1/2 of a fresh lemon
2 smalls Heads of green cabbage
3 larges Carrots
1 small Head of red cabbage
1 bunch Green onions

Directions

DRESSING

DRY INGREDIENTS

Recipe By : Danny Gaulden

Mix all the above ingredience, except for the garlic, together in a large bowl or mixer. Take a cup of the now made dressing and put in a blender with the garlic cloves and blend until the garlic is pureed.  Pour this portion of the dressing back into the main bowl of dressing and stir till well blended. Cover and place in refrigerator for at least 3 or 4 hours to give the dressing time to blend flavors.

Dry ingredience: Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred ⅓ to ½ of the red cabbage. 

Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage untill the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir.  When it is at the wettness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better.

The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if use properly, it would leave all of your guest wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it.

However, if you are a garlic lover, then add as much of it as your little heart desires.  I don't have to sleep with you (ha).

Posted to bbq-digest by Bill Ackerman <ackerman@...> on May 3, 1999, converted by MM_Buster v2.0l.

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