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Wednesday, June 8, 2016

Big Jake's Island Coleslaw

Recipe courtesy of Big Jake's Island B-B-Q, Honaunau, Hawaii
Show: Road Trip with G. Garvin
Episode: The Big Island
TOTAL TIME: 35 minutes
Prep: 5 minutes
Inactive Prep: 30 minutes
YIELD: 12 servings


2 heads green cabbage
1/4 head red cabbage
1 carrot
1 quart plain nonfat yogurt [1 L]
1 1/8 cups granulated sugar [225 g]
1 quart low-fat or nonfat mayonnaise [1L]
3 tablespoons caraway seeds
1 cup golden raisins [150 g]


Shred the green cabbage in a food processor fitted with the straight blade and transfer to a large bowl. Shred the red cabbage, then rinse to prevent the color from running; combine with the green cabbage. Cut the carrot into matchsticks and add to the bowl. Toss to combine and set aside.

Pour the yogurt into a separate bowl and whisk in the sugar, then whisk in the mayonnaise and caraway seeds until well-combined. Toss the slaw very well again, then pour some of the dressing over the slaw and add the raisins; toss to mix well (save the rest of the dressing for another use). Cover the bowl and chill 30 minutes. Toss again and serve.

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