Coleslaw Inspired by Bob Evans

1/2 cup mayonnaise
1/4 cup milk
1-tablespoon sugar
1-teaspoon vinegar
Dash of Tabasco
Salt and pepper to taste
2 cups finely minced cabbage
1 raw carrot blender minced fine
1 or 2 large dark green kale leaves minced to size of confetti


With wire whisk mix together 1/2 cup mayonnaise, 1/4 cup milk, 1-tablespoon sugar, 1-teaspoon vinegar, dash of Tabasco, salt and pepper to taste. Set aside.

Combine 2 cups finely minced cabbage and 1 raw carrot blender minced fine (see below) plus 1 or 2 large dark green kale leaves minced to size of confetti.

Refrigerate tightly covered several hours or over night before serving to 6. 

Do not freeze

Blender Mince Cabbage

Fill blender container half full of cold water and drop in enough 1 inch or 2 inch chunks of cabbage or pieces or other raw vegetables that water is displaced to within 2 inches of rim of container. Cap tightly. Use on/off briefly till mixture "swims" without being pureed.
Drain well and use accordingly.


Restaurant Recipe Secrets
By
Gloria Pitzer

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