Charles Howse
TVWBB Wizard
I just made this, and it's absolutely terrific!
One thing though...the recipe for the dressing is going to make 3 - 4 times enough, so keep that in mind.
Danny Gaulden's Coleslaw With Garlic
Servings: 8
Dressing
1 quart mayonnaise
1 1/4 cups white sugar
1/4 cup French's yellow mustard
2/3 cup apple cider vinegar
2 1/4 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 cloves garlic -- medium size
1 squeeze fresh lemon juice
Dry Ingredients
2 small green cabbage
3 large carrots
1 small head red cabbage
1 bunch green onions
Directions:
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.
Mix all the above dressing ingredients, 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.
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
until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir.
When it is at the wetness 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 used properly, it would leave
all of your guests 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).
Danny
One thing though...the recipe for the dressing is going to make 3 - 4 times enough, so keep that in mind.
Danny Gaulden's Coleslaw With Garlic
Servings: 8
Dressing
1 quart mayonnaise
1 1/4 cups white sugar
1/4 cup French's yellow mustard
2/3 cup apple cider vinegar
2 1/4 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 cloves garlic -- medium size
1 squeeze fresh lemon juice
Dry Ingredients
2 small green cabbage
3 large carrots
1 small head red cabbage
1 bunch green onions
Directions:
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.
Mix all the above dressing ingredients, 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.
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
until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir.
When it is at the wetness 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 used properly, it would leave
all of your guests 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).
Danny