Yield: 1 Servings
|1 pack||(16oz) of slaw mix; diced to desired consistency|
|¾||Granny Smith apple; peeled and diced|
|2||Stalks celery; diced and de-veined. The veins are sour. Did you know that?|
|¾ cup||Diced sweet Vadalia or red onion|
|1 cup||Real mayonnaise; (DO NOT use Miracle Whip)|
|⅓ cup||(heaping) white sugar|
|2 tablespoons||Tarragon vinegar; (major contributor to the final product's success)|
|1½ teaspoon||Celery seed|
|1½ teaspoon||Poppy seed|
|1 teaspoon||Dill weed|
|1 teaspoon||Chicken seasoning; (Don't be suprised by this. Check the ingredients)|
|½ teaspoon||White pepper|
I want to share a slaw recipe that I have developed over the last 12 months. It is a result of extensive research on the net - combining/testing various patterned ingredients that appear or make up "famous" slaws from elite restaurants and hotels all over the country. It is absolutely the best slaw I have ever had. Lots of requests and very simple to make.
Place the pre-packaged (Dole is excellent) 1 lb slaw mix in a large bowl, add the onion, apple and celery - dice to desired consistency. Combine with the following dressing recipe. Store in an air-tight container.
Hint: Check the expire dates on pre-packaged slaw mixes. The grocer will often place his older stock in the front to "move it." Search around for the date furthest away from the day you shop.
Posted to bbq-digest by "Magers" <magers@...> on Sep 4, 1998, converted by MM_Buster v2.0l.