Potluck Coleslaw for 20
Coleslaw is the perfect side dish for all seasons.
This version uses cabbage, kale and collard greens as its base and is complemented by chopped savory vegetables, garlic and a zingy creamy dressing.
Ingredients:
1 Medium green cabbage shredded and/or chopped (makes about 8 cups)
4 cups of chopped kale, I used common curly kale
2 cups of collard greens ( about 4 large leaves) sliced thin or chopped
2 large carrots peeled and shredded
1 bunch of green onions chopped, using the white and green parts
1 small red onion, sliced thin and chopped.
1 red bell pepper, deseeded and chopped in ¼ inch pieces
1 large jalapeno, deseeded and chopped small into ⅛ inch pieces
2 med. Tomatoes deseeded and chopped into ¼ inch pieces
½ cup of fresh chopped parsley
6 cloves of fresh garlic minced
Dressing:
2 cups of Hellman’s mayonnaise
½ cup of red wine vinegar
Juice of ½ of lemon
⅛ cup of white/or rose wine (optional)
¼ cup of sugar
1 tsp of Tabasco brand pepper sauce
1 tbsp of celery seeds
½ tsp of garlic salt
1 tsp of sea salt
1 tsp of ground black pepper
How to Make Potluck Coleslaw for 20
- Prepare all shredded or chopped ingredients and put them into a big mixing bowl.
- In another bowl make the dressing by whisking all ingredients together.
- Combine cabbage mix & dressing. Check for salt and pepper. Refrigerate for at least one hour. Serve!