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The Plaza Diner Coleslaw




Source of Recipe


Internet


List of Ingredients




one head of green cabbage
one head of purple cabbage
mayo (light is you wish)
one fresh lemon
1/4 cup milk
fresh garlic 1-2 small cloves or one elephant garlic clove
2-3 tsp sugar or 1/2 that of splenda
white pepper
black pepper
cayenne pepper
salt to taste


Recipe



Cut cabbage into very thin slivers by cutting the stalk end off the head, then cut the head in 1/2 then cut in thin slices. After sliced, cut in 1/2 again for managable pieces. Place in bowl and set aside. Mix in another small bowl, about 1 cup mayo, 3/4 of a lemon's juice, finely chopped garlic and the milk. Mix well until smooth. Add more milk, lemon juice or mayo to get the right taste and thickness. You want it to be thick but not too thick...kind of like yogart consistency. Then add salt, pepper and sugar and mix well and taste again. This should be tart and sweet with a peppery kick. When done with dressing, pour over slaw and mix well and refrigerate for at least 1/2 hour before serving.

Forgot to say, the ingredients for the dressing are for about 1/2 head of green and 1/4 to 1/2 head of purple cabbage, so if you make the entire head of each then make double the dressing and then add more if you need to after adding that to the cut cabbage. Take lots as every time I ever take that somewhere it gets all eaten up! Take in a cool bowl if you can and if not take in a large bowl and take an extra bowl to put under it to put ice in to keep it cool...it is best that way!