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) – enjoy!
1 1/4 c. mayonnaise AND 1/3 c. apple cider vinegar
2 T. sugar AND 1/2 c. sour cream or plain Greek yogurt
1 clove of garlic, finely minced AND 1/2 t. celery salt
1 small head of cabbage, finely chopped or grated (I regularly use a bag pf prepped coleslaw 454 g/1 lb)
2 carrots, peeled and grated
1 small head of broccoli – cut up into bite-sized pieces and rinsed in boiling water to brighten up (~3 cups) – this is an update and we loved it so much, the broccoli stays
3/4 c. + roasted and salted cashews, chopped
In a small bowl, whisk together all of the dressing ingredients, thin if necessary with a titch of milk and definitely taste for seasonings. In a separate large bowl, combine the cabbage and carrots and broccoli. 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.
- Category: Salad, Cabbage