Coleslaw By Biltmore

• Dressing
• 1 cup cider vinegar
• 1 cup granulated sugar
• 1 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1/2 teaspoon granulated garlic, garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 cups mayonnaise
• COLESLAW
• 6 cups shredded cabbage, slaw mix works
• 1/2 cup shedded carrot

1. For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
2. Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
3. In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
4. For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
5. Store in the refrigerator until ready to serve.

dressing, cider vinegar, sugar, celery, dry mustard, garlic, chili powder, oregano, salt, cayenne pepper, mayonnaise, shredded cabbage, shedded carrot

Taken from www.food.com/recipe/coleslaw-by-biltmore-453120 (may not work)