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I was just reading about the dressing here:http://amazingribs.com/recipes/slaws..._dressing.html and I noticed that fresh garlic was used.
Article says that dressing can be stored for months, any concerns with Botulism?
This came up years ago in a cooking class I attended when they said not to use fresh garlic in a vinaigrette dressing. My GF at time worked that particular area of the health industry and she had two comments:
1. Garlic in generally know for its ANTI-bacterial properties and more importantly
2. The vinegar in the dressing would generally kill or stop the growth of anything harmful.
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