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Garlic Coleslaw

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“This garlic slaw recipe is from Jane and Michael Stern's "Goodfood" book. It make a lot of "juice" so you might want to strain it before service. Good Stuff Maynard!”
READY IN:
16hrs 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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