JUNIOR'S CREAMY COLESLAW
FOR THE DRESSING:
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon freshly-ground white pepper
1 teaspoon salt
FOR THE SLAW:
5 large carrots, shredded
1 head green cabbage (about 2 lbs), shredded
TO MAKE THE DRESSING:
In small bowl, mix together mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.
TO MAKE THE SLAW:
In large bowl, toss carrots and cabbage. Immediately pour dressing over cabbage mix and toss until vegetables are well coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (Flavors will blend even better if you let slaw marinate in refrigerator for about 1 hour.)
Toss again before serving to redistribute any dressing that has settled in bottom of bowl.
Servings: 16
Source: Welcome to Junior's! by Marvin and Walter Rosen with Beth Allen
FOR THE DRESSING:
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon freshly-ground white pepper
1 teaspoon salt
FOR THE SLAW:
5 large carrots, shredded
1 head green cabbage (about 2 lbs), shredded
TO MAKE THE DRESSING:
In small bowl, mix together mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.
TO MAKE THE SLAW:
In large bowl, toss carrots and cabbage. Immediately pour dressing over cabbage mix and toss until vegetables are well coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (Flavors will blend even better if you let slaw marinate in refrigerator for about 1 hour.)
Toss again before serving to redistribute any dressing that has settled in bottom of bowl.
Servings: 16
Source: Welcome to Junior's! by Marvin and Walter Rosen with Beth Allen
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