Garlic Cole Slaw Food

GARLIC COLESLAW

Steps:

• Whisk together all wet ingredients.
• You can use a cider vinegar if desired and the sugar can be lessened if you desire not such a 'sweet' taste.
• Pour over 8 cups chopped cabbage (or 1 lb prechopped bag of coleslaw mix).
• Place in refrigerator and chill overnight.
• If too 'wet' drain slightly before you serve.
• Take 2 breath mints after -- maybe 4.
• NOTE: I marked it Kosher, but I'm not an expert.

GARLIC COLE SLAW

Steps:

• Mix together grated cabbage and onions.
• Stir in mayonnaise to the desired cole slaw consistency.
• Season to taste with salt, pepper and garlic powder. I use quite a bit of garlic powder to have a fairly strong garlic taste.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

CREAMY GARLIC COLESLAW

Steps:

• Mix mayonnaise, vinegar, sugar, garlic, pepper and salt together in a bowl until well blended.
• Add the shredded carrot and cabbage to the mixture and mix well making sure to coat everything.
• Refrigerate overnight.
• Mix well again before serving.

GARLIC COLESLAW

Steps:

• In a bowl combine the garlic, mayo, vinegar, lemon and orange juice, and lemon/orange rinds (if using, which you should if you can because it's tasty!). Whisk them together to make the dressing. Set aside.
• In a large bowl, combine the cabbage, carrot, and green onions, and toss well.
• Pour the dressing over the coleslaw mix, season to taste with salt and freshly ground black pepper, and stir it all together well.
• Chill for at least an hour before serving (preferably two). Makes about 4 servings.
• Note: you can use roasted or baked garlic in this instead of fresh, too. You will just have to use more of it because it is milder, and add it to the dressing to taste. Chopped roasted red pepper is also a good addition.
• Note #2: a good substitute for cider vinegar, if you like a lighter taste, is champagne vinegar. If you've not had champagne vinegar before, give it a try - it's wonderful!
• Note: #3: as the recipe description notes, this slaw is not sweet if you do not add the optional sugar. However, if prefer your coleslaw a bit sweet, add the sugar to taste.

GARLIC COLESLAW

Steps:

• In a large plastic bowl, sprinkle salt on top of sliced cabbage, cover cabbage in water, and let it sweat for an hour. Drain and rinse with fresh water. Dry with paper towels. Return cabbage to bowl and toss with the rest of the ingredients. Cover and refrigerate for 8 hours or more.

HEARTY GARLIC SLAW

Steps:

• Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.