Recipe for lemon-garlic cole slaw from old Galloping Gourmet?

Question

I'm looking for a recipe for "Arab Coleslaw" that Graham Kerr (the Galloping Gourmet) used to have. I lost the recipe book (from his series). Recipe features cabbage, lemon, garlic, salt - I know the garlic and salt are mashed and then lemon juice is stirred in, then tossed with the cabbage - but the proportions are totally lost, and haven't been able to reproduce through guessing.

Anyone know this or similar recipe?

Answer 1

Hi !!!
I hope this "similar" recipe might help you out...

CABBAGE IN LEMON AND GARLIC DRESSING SALAD

Yield: 12 - 16 servings

1 Medium White Cabbage, Cut by hand to thin slices
1 Cup Parsley + fresh dill, Chopped very fine (You can chop them in food processor.)
5 Tbsp. Fresh lemon juice
2 Tbsp. Citrus Vinegar
4 - 5 Tbsp. Oil
2 Garlic clove - crushed
Salt and fresh ground pepper
First prepare the dressing, and put in a big bowl.

Steam cabbage for 8 minutes in your microwave, or 15 minutes any other way. Add hot cabbage to the dressing and mix till all is well blended. Cool, and transfer to an airtight serving dish. Keep in refrigerator 2 hours before serving.

This salad you can accompany any main dish. This recipe is even better after few days.

Answer 2

Does this sound similar to the recipe that you are looking for? If not, it sounds delicious so at least try it. Enjoy!


Coleslaw with Lemon-Lime Creamy Dressing from Diana Dyer site.

Green cabbage - 1 lb.
Carrots - 3 medium
Red radishes - 5 - 6 medium
Daikon radish - 1 medium
Onion - 1 medium
Celery - 3 stalks with leaves
Note: all the amounts are approximate. This is a very flexible recipe. I use my blender to make coleslaw, which eliminates all the chopping. I wash all the veggies, peel if necessary, and crudely chop them into about 1 inch pieces. Then I put them in the blender, cover with water, and pulse at very high speed for just a few seconds. Then drain in a colander. The secret is draining the veggies very very well, even using a paper towel to squeeze them dry at the end of the draining. Put all veggies into a serving bowl, pour just enough dressing over them to lightly coat, and then chill before serving.


- Side Two- Cut Out Below -
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Lemon-Lime Creamy Dressing

1/4 cup lemon juice (fresh is best but bottled works well, too)
1/4 cup lime juice (again, fresh is best but bottled works OK, too)
1/2 cup water
1/4 lb. soft tofu (cut a one pound block into 4 pieces and use one)
2-1/2 teaspoons Dijon or regular yellow mustard
1 teaspoon maple syrup
ground black pepper - couple of turns or shakes
2 cloves garlic, peeled
1/2 teaspoon salt (optional)
1/2 cup fresh cilantro leaves
Put all ingredients in your blender or food processor. Blend until smooth and a beautiful light green color. Makes about 1-1/2 cups of dressing.