Coleslaw by grizzlybiscuit

[BakerAunt]

COLESLAW
Submitted by grizzlybiscuit on November 24, 2006 at 6:34 pm

I've been making coleslaw in restaurants for a long time many different ways and sometimes after all that you end up going full circle and back to basics. And now I'm starting to inch back outside the box again ....lol. The addition of melba sauce to the dressing does give it the traditional sweet flavor and makes it a little unique at the same time!

1 large head of chopped fresh white cabbage approx. 1/8 " thick
1 red & 1 green pepper sliced thin in 1" lengths
1/2 red onion sliced thin
2 large carrots, rinsed, peeled and shredded with a box grater
1/2 cup chopped raisins
Mix all on the side in a medium size bowl
1.25 cups real mayonnaise (not salad dressing)
2 Tbs. whole grain country dijon mustard
2 heaping Tbs. melba sauce
sugar to taste(go easy as the melba sauce is already sweet)
ground white pepper & kosher salt
1 tsp granulated garlic (not garlic salt ...I hate that stuff)
celery seed (optional, to taste)
Vinegar: you can use whatever kind you like....I use raspberry or apple cider for good flavor. Mix in enough to create the consistency of salad dressing.

Place all the cabbage, veggies and raisins in a large bowl. Add about 3/4 of the dressing, and toss everything thoroughly. It should look like it needs a pinch more dressing. This is just the right amount, because the salt in the dressing will help exude some of the juices out of the cabbage, which will mix in with the dressing and give the salad the right amount of creaminess you're looking for!

I would recommend making this salad a day ahead of time so the flavors can marry.

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