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 heads green cabbage
3 large carrots
1 small head red cabbage
1 bunch green onions
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
Link to Danny Gaulden Recipe's [here]
rib glaze:
1 cup brown sugar
1/4 cup yellow mustard
1/4 cup apple cider vinegar
mix then simmer. let cool before use.
apply 2 minutes before ribs are done and "Immediately"
when ribs are done.
