| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
servings |
INGREDIENTS
| 1 |
qt |
Your favorite mayo. |
| 1 1/4 |
c |
White sugar |
| 1/4 |
c |
French's yellow mustard |
| 2/3 |
c |
Apple cider vinegar |
| 2 1/4 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Black pepper |
| 2 |
|
Fresh garlic cloves; (med. size) (up to 3) |
| 1 |
|
Squeeze of 1/2 of a fresh lemon |
| 2 |
sm |
Heads of green cabbage |
| 3 |
lg |
Carrots |
| 1 |
sm |
Head of red cabbage |
| 1 |
bn |
Green onions |
INSTRUCTIONS
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 1/3 to 1/2 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@cordless.com> on May 3,
1999, converted by MM_Buster v2.0l.
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