1 QUARTS MAYONNAISES
2-OZ SALAD MUSTARD, LIKE FRENCH'S
3/4 CUPS WHITE VINEGAR
1/3 CUP SUGAR or to taste
WHITE PEPPER & SALT, to taste
1 tsp. GARLIC POWDER
1 tsp. ONION POWDER
TABASCO, OR TO TASTE
TO MAKE DRESSING:
MIX ALL INGREDIENTS IN A BOWL
CAN REFRIGERATE UP TO ONE WEEK
TO MAKE SLAW:
SHRED THREE PARTS CABBAGE TO ONE PART SHREDDED CARROTS AND ONE FOURTH PART, THINLY SLICED RED ONIONS
ADD ENOUGH DRESSING TO COAT SLAW MIXTURE COLE SLAW
WILL KEEP IN THE REFRIGERATOR FOR 2 TO 4 DAYS BEFORE THE CABBAGE BEGINS TO BREAK DOWN
RECIPE CAN BE CUT OR DOUBLED