Uncle Jack’s Coleslaw

5

(1)

• 

• Cooking and Prep: 4 h
• Serves: 6
• Contains:

At my Shabbos sheva brachos, one of my new brothers-in-law made a joke in his speech about my husband being a famous coleslaw maker. I hadn’t known about that before the speech, but once I tried his coleslaw, I knew why he was famous for it! It’s been a few years, baruch Hashem, and this coleslaw is still the one that graces our Shabbos and picnic tables without fail.

READ MORE

Ingredients (6)

Slaw

• 1 16-ounce (454-grams) bag coleslaw mix

Dressing

• 1 Gefen Frozen Garlic cube (optional, for garlic lovers)

  X

  

  Gefen Frozen Crushed Garlic

• 3 heaping tablespoons Gefen Mayonnaise

  X

  

  Gefen Mayonnaise

• pinch of salt

• 1/2 cup sugar

• 1/4 cup vinegar (use gluten-free if needed)

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare the Coleslaw

1. Mix all dressing ingredients well.

2. Add cabbage and mix or shake to coat well.

3. For best consistency, refrigerate overnight, or at least 4 hours (more is definitely better). Keeps for 5–6 days in the fridge.

Tip:

We like to make the coleslaw in a plastic container that has a tight-fitting lid. After adding the cabbage and mixing, we turn the whole thing upside down in the fridge. After a few hours we turn it right side up again. This helps the cabbage really soak up the dressing. You can also pack the cabbage into the container tightly; as long as the cover closes it is fine. The cabbage will shrink once it settles into the liquid. Enjoy!