Creamy Coleslaw From Olde Westport
2 (16 ounce) packages tri-colored sliced cabbage (green and red cabbage with carrot)
5 tablespoons Nakano® seasoned rice vinegar with roasted garlic
1 cup real mayonnaise (no substitute)
¼ cup light Agave syrup (5 tablespoons sugar, or to taste)
1 teaspoon celery seed
1½ teaspoons Olde Westport Gold Coast Garlic Shake®
½ teaspoon black pepper
½ teaspoon salt, or to taste
¼ teaspoon xanthan gum (optional)
Place cabbage in a colander and rinse with cold water, drain well. Sprinkle with salt, allow to drain in refrigerator for 1 hour, with bowl under colander (see note below). Add drained cabbage into a large bowl. In a small bowl, whisk vinegar, mayonnaise, Agave syrup (sugar), celery seed, Olde Westport Gold Coast Garlic Shake®, black pepper, salt, and xanthan gum, stir with wire whisk to blend. Spoon mixture into bowl with cabbage, toss to coat, seal and chill in refrigerator for 2 hours minimum, or more.
Olde Bill’s Comments: Salting and draining cabbage will keep coleslaw from becoming runny after it sits for awhile.