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2 cups green cabbage, chopped
1 cup baby portobello mushrooms, sliced
1 tablespoon garlic, chopped
2 tablespoons oil, divided
Coleslaw: Thinly chop 4 cups cabbage. Whisk in medium bowl: 1 cup mayonnaise, 2 tablespoons sugar, 1/4 cup vinegar; and 1/2 teaspoon salt until blended; add cabbage and 1/2 cup grated carrots, then toss until evenly coated.
Boil: Trim root end of cabbage then cut cabbage into 2-inch pieces. Add 2 cups cabbage to 6 cups salted boiling water; cook 5–7 minutes or until tender.
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