Here’s a good one:
Coleslaw With Garlic
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
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. I 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.
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 greencabbage 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 thegreen 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).