Coleslaw

Excerpt from Life of Fire, Pat Martin

Ingredients:

2 cups half-and-half
½ cup apple cider vinegar
1 cup sugar
2 tablespoons mayonnaise
1 large garlic clove, finely chopped
1 small head green cabbage (about 1 ½ pounds) - halved, cored, and shredded (about 6 cups)
4 ounces shredded red cabbage (about 1 cup)
1 large or 2 medium carrots (about 4 ounces), coarsely grated

Method:

In a large bowl, combine the half-and-half, vinegar, sugar, mayonnaise, and garlic. Whisk until combined.

Add the cabbages and carrots and toss to coat well. Refrigerate for at least 1 hour before serving. Toss to coat well just before serving.

Makes 8 to 10 servings