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November 1998 Issue
Salads Supreme
by Philip R. Gantt
Table of Contents | Single-page view

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Cole Slaw

Of all the American style salads, cole slaw is probably one of the oldest standbys. Coleslaw is good served at picnics, or with the outdoor barbecue.
  • ½ shredded cabbage
  • 1 medium grated carrot
  • 1 cup raisins (optional)
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 2 T. brown sugar or honey
  • Salt and pepper to taste
Combine the shredded cabbage and carrot in a large mixing bowl. Make the dressing by blending the mayonnaise, lemon juice, brown sugar, salt and pepper in a bowl. Place the dressing ingredients into the cabbage and mix thoroughly. For a more pleasant appearance, use half green cabbage and half red cabbage.

As a variation and convenience, instead of making a dressing as described above, use one of the commercial ranch style dressings on top of the cabbage.

  • Yields: 4 cups
  • Preparation Time: 15 minutes

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