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44 lines
1.4 KiB
Markdown
44 lines
1.4 KiB
Markdown
---
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title: "Coleslaw"
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date: 2021-05-08
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tags: ['side', 'cabbage', 'southern', 'salad']
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---
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This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
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- ⏲️ Prep time: 25 min
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- 🥶 Fridge time: 1 hr
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- 🍽️ Servings: 8 - 10
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## Ingredients
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- 3/4 cup mayonnaise
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- 1/2 cup buttermilk
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- 3 tbsp lemon juice
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- 3 tbsp apple cider vinegar
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- 4 tbsp distilled vinegar
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- 1/3 cup canola oil
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- 1/4 cup granulated sugar
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- 1 1/2 tsp kosher salt
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- 1 tsp ground black pepper
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- 1 tsp celery seeds
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- 1/2 tsp onion powder
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- 1/4 tsp granulated garlic
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- 1/4 tsp mustard powder
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- One large head of green cabbage
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- One large carrot
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## Directions
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1. Finely shred, rinse, and drain the carrot
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2. Finely shred the cabbage (use a food processor if possible)
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3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar
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4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
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5. Combine the shredded cabbage and carrot in a separate bowl
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6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
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7. Refrigerate for at least an hour before serving
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## Contribution
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- Declan Cash - [website](https://declancash.com)
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