I’m pretty sure ‘goober’ is another name for peanuts…somewhere…and peanuts were an ingredient in the original recipe. I substituted cashews, and this turned out to be another tasty coleslaw to add to our summer barbecue mix. I found this recipe in Ron Shewchuk’s, ‘Barbecue Secrets’ (and I cut back on the sugar a titch) – enjoy!
1 1/4 c. mayonnaise AND 1/3 c. apple cider vinegar
1/4 c. sugar AND 2 T. milk
1 clove of garlic, finely minced AND 1/2 t. celery salt
1 small head of cabbage, finely chopped or grated
2 carrots, peeled and grated
3/4 c. roasted and salted cashews, chopped
In a small bowl, whisk together all of the dressing ingredients and in a large bowl, combine the cabbage and carrots. Pour the dressing over the slaw, toss well and refrigerate for about an hour to allow it all to get nice and chilled. Right before serving, add in the cashews and toss again.