COLE SLAW

Cole Slaw Recipe

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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.

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

How to Make COLE SLAW

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.

Printable Recipe Card

About COLE SLAW

Main Ingredient: Vegetable
Regional Style: American