- 4 ounces vegetable oil
- 4 ounces white vinegar
- 2 ounces garlic, chopped
- 2 ounces granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound green cabbage, shredded
- 4 ounces carrots, julienned
- 2 ounces green onion, sliced
In a medium saucepot, combine the oil, vinegar, garlic, sugar, salt and black pepper. Bring to a simmer.
In a large bowl, combine the green cabbage and carrots. Pour the warm dressing over the top. Let rest for 15 minutes, and then add the green onions and mix thoroughly.
Chill the slaw and let rest for 1 hour before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.