Coleslaw By Biltmore - cooking recipe

Ingredients

Dressing
1 cup cider vinegar
1 cup granulated sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon granulated garlic, garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups mayonnaise
COLESLAW
6 cups shredded cabbage, slaw mix works
1/2 cup shedded carrot

Preparation

For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
Store in the refrigerator until ready to serve.