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Coleslaw


COLESLAW
Dinosaur BBQ Recipe

Vegetables:
1 cabbage (2 1/2 to 3 pounds)
2 or 3 carrots, peeled and shredded

Dressing:
2 cups mayonnaise
1 cup cider vinegar
1 tablespoon minced garlic
1 tablespoon brown sugar
1/4 large onion, grated
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon celery seed

Cut the cabbage in quarters through the stem end. Cut out the core, and slice each quarter across the grain into 1/4 inch slices. Then cut crosswise across the slices in 3 or 4 places to give you strips about 1/4 inch wide by 2 inches long. You'll need about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot.

Whip up the dressing. Throw all of the dressing ingredients together in a bowl and mix well. If the cabbage is young, fold the dressing into it just before serving; if it's older, you can add it and hold the salad for several hours in the fridge.