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Prep Time: 5 Minutes Cook Time: 960 Minutes |
Ready In: 965 Minutes Servings: 6 |
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This garlic slaw recipe is from Jane and Michael Stern's Goodfood book. It make a lot of juice so you might want to strain it before service. Good Stuff Maynard! Ingredients:
1 teaspoon garlic salt |
2/3 cup white sugar |
1/3 cup garlic-flavored red wine vinegar |
1 cup heavy cream |
2 tablespoons mayonnaise |
4 minced fresh garlic cloves (about 2 tablespoons() |
1 lb cabbage, finely shredded (about 8 cups) |
Directions:
1. Whisk together all wet ingredients.
2. You can use a cider vinegar if desired and the sugar can be lessened if you desire not such a 'sweet' taste.
3. Pour over 8 cups chopped cabbage (or 1 lb prechopped bag of coleslaw mix).
4. Place in refrigerator and chill overnight.
5. If too 'wet' drain slightly before you serve.
6. Take 2 breath mints after - maybe 4.
7. NOTE: I marked it Kosher, but I'm not an expert.
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