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

Ingredients:

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.

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