Red-and-White Spicy Slaw

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 cup milk
2. 4 elephant garlic cloves, halved
3. 1 jalapeño, stem removed
4. 1/2 cup heavy cream
5. 1/4 cup mayonnaise
6. 2 tablespoons cider vinegar
7. 1 tablespoon honey
8. Salt and freshly ground pepper
9. One 1 1/2-pound head napa cabbage, shredded
10. One 1 1/2-pound head red cabbage, cored and shredded
11. 1/2 cup thinly sliced scallions
12. 1/2 cup shredded carrots

1. In a small saucepan, combine the milk, garlic and jalapeño and simmer over low heat for 5 minutes. Pour off the milk. Cover the garlic and jalapeño with the cream and simmer over low heat until the garlic andjalapeño are tender, about 8 minutes. Let cool to room temperature.
2. Remove the jalapeño from the cream and scrape out the seeds. In a blender, puree the jalapeño with the garlic, cream and mayonnaise until smooth. Scrape the mixture into a bowl and whisk in the vinegar and honey. Season the dressing generously with salt and pepper.
3. Just before serving, in a very large bowl, toss the napa and red cabbages with the scallions and carrots. Add the dressing, toss to coat and serve.