This is a wonderful creamy coleslaw from Mike Anderson's restaurant in Louisiana! (Mike Anderson's Seafood in New Orleans) Source: Recipes from Mike Anderson's Seafood and Other South Louisiana Favorites by Mike Anderson "In Mike Anderson's restaurant there is a timer that sits next to the coleslaw. Every 15 minutes new coleslaw is made. This ensures that customers receive only the freshest, best-tasting coleslaw."

Ingredients

12 serv.

FOR THE COLESLAW DRESSING
fresh finely minced garlic1 tablespoon
mayonnaise↗1 1⁄4 cups
yellow mustard↗1⁄3 cup
sugar↗3 1⁄2 tablespoons
black pepper↗1 tablespoon
FOR THE COLESLAW
shredded green cabbage15 cups
shredded purple cabbage2 cups
finely chopped yellow onions1 1⁄2 cups
finely chopped green bell pepper3⁄4 cup
chopped green onions2 tablespoons
coleslaw dressing2 cups

Step-by-step instructions

1
In a mixing bowl combine all ingredients.
2
Stir well and refrigerate.
3
In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.

Source: food.com

Original recipe ↗

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