Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Gulliver's Nutty Coleslaw

A crunchy, colorful coleslaw from Gulliver’s Restaurant, combining red and green cabbage, celery, green onions and roasted peanuts with a slightly sweet and tangy Italian dressing. This is an old favorite from the Los Angeles Times California Cookbook.



Servings: 8–10

Ingredients:

  • 6 cups shredded cabbage, using a combination of red and green cabbage
  • ¼ cup chopped green onions
  • ⅓ cup chopped celery
  • ⅓ cup unsalted roasted peanuts
  • 2 tablespoons sugar
  • 1½ teaspoons Lawry’s Seasoned Salt
  • 2 tablespoons red wine vinegar
  • ⅔ cup bottled Italian dressing
    • Greg’s preference: Girard’s Olde Venice Italian Dressing

Instructions:

  1. Combine the shredded cabbage, green onions, celery and peanuts in a large bowl.
  2. In a separate small bowl, whisk together the sugar, seasoned salt, red wine vinegar and Italian dressing until well combined.
  3. Pour the dressing over the cabbage mixture.
  4. Toss thoroughly until all of the vegetables are evenly coated.
  5. Refrigerate until ready to serve. Toss again just before serving.

Tip: For the best texture, add the peanuts shortly before serving if you're making the coleslaw well in advance. That will help them retain their crunch.

Source: Gulliver’s Restaurant — Los Angeles Times California Cookbook