Total Time
16hrs 5mins
Prep 5 mins
Cook 16 hrs

This garlic slaw recipe is from Jane and Michael Stern's "Goodfood" book. It make a lot of "juice" so you might want to strain it before service. Good Stuff Maynard!

Ingredients Nutrition


  1. Whisk together all wet ingredients.
  2. You can use a cider vinegar if desired and the sugar can be lessened if you desire not such a 'sweet' taste.
  3. Pour over 8 cups chopped cabbage (or 1 lb prechopped bag of coleslaw mix).
  4. Place in refrigerator and chill overnight.
  5. If too 'wet' drain slightly before you serve.
  6. Take 2 breath mints after -- maybe 4.
  7. NOTE: I marked it Kosher, but I'm not an expert.
Most Helpful

Very good! I also used only half the amount of sugar and I used a bit less cream and a bit more mayo. This recipe is a keeper - thanks!

Pletcha December 22, 2008

This Coleslaw was a huge hit! I am very picky about coleslaw. I do not like them too sweet and I do not like them too tangy. I think this recipe was perfect! I did cut the sugar to 1/3 cup though and that was borderline sweet to me so I can only imagine if I were to put the whole 2/3 cup in. My husband now says this is his favorite coleslaw! Thanks for the recipe!

pham_ished May 05, 2008

very good, I reduced the whipping cream to 1/2 cup and increased the mayo, also I reduced the sugar slightly, I was going to add in the full amount and I'm glad I didn't as i think it would have been a little to sweet, thanks for sharing andother great recipe Sharon!

Kittencal@recipezazz March 03, 2008