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1 head garlic
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon Gefen Garlic Powder
1/4 teaspoon oregano
1 and 1/4 cups canola oil
5 cups mixed shredded cabbage, kale and iceberg lettuce, or any combination you prefer (I love the Cruciferous Crunch mix from Trader Joe’s)
3/4 cup sliced cucumbers, about 3 Persian cucumbers
1/4 cup cleaned and sliced scallions
1/2 cup toasted candied nuts, spicy nuts, or plain toasted nuts
Preheat oven to 350 degrees Fahrenheit.
Slice off the top of the garlic horizontally to slightly expose the cloves. Place garlic on a piece of heavy-duty aluminum foil. Pour olive oil over the entire head of garlic and wrap it tightly in the foil.
Roast for 40–45 minutes, until garlic is softened but cloves still hold their shape.
In a medium bowl, whisk together vinegar, lemon juice, sugar, salt, pepper, garlic powder and oregano.
Whisk in canola oil until slightly thickened.
Squeeze roasted garlic cloves into the dressing, adding any excess olive oil remaining in the foil. Whisk again. (Some garlic cloves will dissolve into the dressing as it is mixed.) Set aside.
In a large bowl, mix together the lettuce, cucumbers, scallions and nuts.
Pour dressing over the slaw and mix well. Let sit for 20 minutes and up to one hour before serving.
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