Cole Slaw Recipe

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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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1WASH AND QUARTER CABBAGE, THEN SHRED IT.
SHRED THE CARROTS. MINCE THE GREEN PEPPER.
2COMBINE CARROTS AND GREEN PEPPER WITH CABBAGE.
3WHISK VINEGAR, SUGAR AND MIRACLE WHIP.
4PUT HALF THE CABBAGE MIXTURE INTO A 2 QUART CASSEROLE, THEN POUR HALF OF THE DRESSING OVER IT. ADD REMAINING CABBAGE AND DRESSING.
5IT 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.
6COVER CASSEROLE AND REFRIGERATE OVERNIGHT.
7BEFORE 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