INGREDIENTS

INSTRUCTIONS

If you don't want a creamy slaw with mayo, but one that is damn good, try
this one. This is NOT my "Garlic Slaw" recipe, since you need something
different. As a matter of fact, this is probably my favorite, and is what I
always got in the backwoods (the best) bbq joints and seafood restaurants
in Louisiana, as a youngster. It is tart and sweet with no mayo. Simple but
delicious. Think this is what you are looking for. We make it a lot here at
home.
This will only make enough dressing for about 2 servings of slaw, so use
you math to make enough for a large crowd. The nice thing about it is that
you can't "over sauce" the slaw and make it too soupy. This recipe simply
coats the slaw and the rest of the dressing falls to the bottom of the
dish. Fool proof for making a sloppy slaw. Simply toss slaw around in bowl
after mixing dressing with cabbage, carrots, etc., then again before
serving. This dressing will stay crisp on slaw for a couple of days and not
cause it to become limp.
Posted to bbq-digest by dgaulden@caverns.net (Gaulden, Danny) on May 19,
1999, converted by MM_Buster v2.0l.

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