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Baby Kay’s
Green olive coleslaw
Ingredients
3 tbsp Mayonnaise
½ cup peanut oil
1 tsp kosher salt
1/8 tsp black pepper
3 tbsp rice wine vinegar
3 tbsp olive brine
1 tsp celery seeds
1 cup green olives
1 tbsp grated onion
1 tbsp grated carrot
2 green onions, chopped
1 head coarse chopped cabbage
Lagniappe
Set the cabbage, chopped green onions and carrots aside.
In a large mixing bowl combine the remaining ingredients and refrigerate overnight.
Remove the mix and puree, adjust the mayonnaise and vinegar to your taste (it should
have a strong olive taste)
Before serving, toss the cabbage, onions and carrots with the dressing very lightly,
just coating the cabbage lightly. Serve chilled.
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