Shelly's Recipe

TEXAS-STYLE COLESLAW

Category: Slaws

1 1/4 lbs green cabbage
1 small or medium onion, sliced
1/4 tsp garlic powder (or 2 garlic cloves, minced)
2 tsp sugar
1/3 cup red wine vinegar
3 tbsp extra virgin olive oil or canola oil
Hot pepper sauce to taste (few drops to 1/4 tsp)
Salt and pepper, to taste

Remove outer leaves of the cabbage, then core and shred (by hand or food processor). Transfer cabbage to a large serving bowl.

Combine remaining ingredients in a blender or food processor and pureé to make the dressing. Adjust seasonings to taste with pepper sauce, salt and pepper. (Dressing should have a mild, but not overpowering, tang.) Add to cabbage and toss well.

Coleslaw can be made 2 to 3 days before serving if stored, covered, in refrigerator. Stir well, check seasonings and adjust, if needed, before serving.