Coleslaw

Rev 1.00, last revised:  23-Sep-07

Coleslaw is simple to make, and yummy to eat!  A smaller, quicker version is here.

Home serving size:

• 1 head of white cabbage shredded
• 5 carrots, shredded
• 1 bunch green onions, chopped (including green tops)
• coleslaw dressing

Dressing:

• 1-cup white vinegar
• ¼-cup sugar
• 1-Tablespoon fresh, chopped or crushed garlic (or ½-Tablespoon garlic powder)
• ½-Tablespoon salt
• 1-Tablespoon oregano
• 1-teaspoon celery seed
• 1-teaspoon dry mustard
• ½-teaspoon cumin
• salt and/or black pepper to taste

This section will make a larger amount suitable for a party or larger feeding.

Here’s the “grande” Version:

• 3 large heads white cabbage, shredded
• 5 pounds carrots, shredded
• 6 bunches green onions, chopped (including green tops)
• coleslaw dressing

Dressing:

• 1 gallon white vinegar
• 1/4 cup of fresh, chopped or crushed garlic (or 1/8 cup garlic powder)
• 2-Tablespoons salt
• 6-teaspoons cumin
• 1/8 cup dry mustard
• 4 pounds sugar
• 6 teaspoons black pepper
• 1/8 cup dried oregano
• 1/3 cup celery seed

Combine all ingredients and store with tight-fitting lid.