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    Dinosaur Coleslaw

    Source of Recipe


    List of Ingredients

    1 cabbage (2 1/2-3 pounds)
    2 or 3 carrots, peeled and shredded

    2 cups mayonnaise
    1 cup cider vinegar
    1 tablespoon minced garlic
    1 tablespoon brown sugar
    1/4 large onion, grated
    1 tablespoon kosher salt
    1 tablespoon black pepper
    1 teaspoon celery seed


    1. Cut the cabbage in quarters through the stem end. Cut out the core, and slice each quarter across the grain into 1/4-inch slices. Then cut crosswise across the slices in 3 or 4 places to give you strips about 1/4 inch wide by
    2 inches long. You'll need about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot.

    2. Whip up the dressing. Throw all of the dressing ingredients together in a bowl and mix well. If the cabbage is young, fold the dressing into it just before serving; if it's older, you can add it and hold the salad for several
    hours in the fridge.




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