Resist the urge to pass this one by. Roasted Garlic Slaw is a winner. Chef Robert shares his recipe for this tangy, aromatic side.
2 large heads green cabbage
1 ½ cups mayonnaise
¹/³ cup white vinegar
½ cup red wine vinegar
½ cup granulated sugar
10 garlic cloves, peeled
½ each of a red and a yellow bell pepper
Coat garlic cloves with olive oil and place in oven-proof dish or pan. Roast at 350 until golden brown
Cut cabbage in half and then slice into strips.
In a large bowl, smash garlic into a paste. Add all other ingredients and mix well. Mix in cabbage and coat well.
Season to taste. Cut red and yellow peppers into matchsticks to garnish cole slaw.
For more zip to the taste buds, you can add ¼ cup of orange juice concentrate to the dressing to give it a citrus flavor.
Yield: 6-8 servings
Photo by Jacki Lee for jimmages