Cole Slaw Recipe

No Photo

Have you made this?

 Share your own photo!

COLE SLAW

A MARIE CLEEK

By
@amrc22

THIS COLESLAW [WHICH IS CREAMY AND DELICIOUS] MUST BE PREPARED AT LEAST ONE DAY, PREFERABLY TWO, BEFORE IT IS TO BE EATEN.


Featured Pinch Tips Video

Serves:

6

Cook:

15 Min

Method:

Food Processor

Ingredients

2 lb
green cabbage
2
carrots
1
small green bell pepper
3 Tbsp
vinegar
1/3 c
sugar
1 1/2 c
miracle whip

Directions Step-By-Step

1
WASH AND QUARTER CABBAGE, THEN SHRED IT.
SHRED THE CARROTS. MINCE THE GREEN PEPPER.
2
COMBINE CARROTS AND GREEN PEPPER WITH CABBAGE.
3
WHISK VINEGAR, SUGAR AND MIRACLE WHIP.
4
PUT HALF THE CABBAGE MIXTURE INTO A 2 QUART CASSEROLE, THEN POUR HALF OF THE DRESSING OVER IT. ADD REMAINING CABBAGE AND DRESSING.
5
IT MAY LOOK AS THOUGH THERE ISN'T ENOUGH DRESSING , BUT THERE IS; IT WILL DRIP DOWN THROUGH THE CABBAGE AND, AS IT SOAKS, THE CABBAGE WILL SOFTEN AND LOSE ABOUT A THIRD OF ITS VOLUME BY YIELDING ITS MOISTURE TO THE DRESSING.
6
COVER CASSEROLE AND REFRIGERATE OVERNIGHT.
7
BEFORE YOU GO TO BED AND AGAIN IN THE MORNING [IF YOU REMEMBER] STIR THE MIXTURE WITH A SPOON AND THEN PRESS MIXTURE DOWN WITH THE BACK OF THE SPOON.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American