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Connecticut Coleslaw(I have been making this recipe for over 20 years and I lost it! Having to relocate was a challenge I never want to have to go through again. This recipe is a hit at every family BBQ. )

Number of Servings: 16-20 side dish servings

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1 egg
2 egg yolks
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 1/4 teaspoons white pepper
1/2 teaspoon minced fresh garlic
1 cup vegetable oil, in all
3/4 cup chopped onions
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
3 tablespoons sugar
10 cups coarsely chopped green cabbage
2 cups coarsely chopped purple cabbage
2 cups coarsely grated carrots

Directions:  Place the egg, egg yolks, mustard, salt, white pepper, and garlic in the container of a blender and process 5 seconds. Add 1/2 cup of the oil in a steady stream. Add the onions, vinegar and lemon juice and process. Add the sugar and the remaining 1/2 cup oil and process about 20 seconds or until thoroughly combined and creamy. Toss the cabbage and carrots together in a bowl; pour the dressing over and toss again. Serve immediately.

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Submitted By: John Smith
Email/Web Site:
Original Source of Recipe: Chef Paul Prudhomme
Date Submitted: 5/26/2011 3:16:27 PM


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