INGREDIENTS

INSTRUCTIONS

DRESSING
DRY INGREDIENCE
Here's the "cole slaw with garlic" recipe that we use at the store.
Have tried to reconstruct it to a home size portion. Hope this works
for you and that you will add it to your "good recipe" list.
Dressing: 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 1/3 to 1/2 of th
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 dgaulden@caverns.net (Gaulden, Danny) on Jan
05, 1999, converted by MM_Buster v2.0l.

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