Recipe: Mike Anderson's Coleslaw (Mike Anderson's Seafood in New Orleans)

MIKE ANDERSON'S COLESLAW
(Mike Anderson's Seafood in New Orleans)

"In Mike Anderson's restaurant there is a timer that sits next to the coleslaw. Every 15 minutes new coleslaw is made. This ensures that customers receive only the freshest, best-tasting coleslaw."

FOR THE COLESLAW DRESSING:
1 tbsp. fresh, finely minced garlic
1 1/4 cups mayonnaise
1/3 cup yellow mustard
3 1/2 tbsp. sugar
1 tbsp. black pepper
FOR THE COLESLAW:
15 cups shredded green cabbage
2 cups shredded purple cabbage
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell peppers
2 tbsp. chopped green onions
2 cups coleslaw dressing

TO MAKE DRESSING:
In a mixing bowl combine all ingredients. Stir well and
refrigerate.

TO MAKE SLAW:
In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.

Servings: 12 to 15
Source: Recipes from Mike Anderson's Seafood and Other South Louisiana Favorites by Mike Anderson