COLE SLAW

Cole Slaw

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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

How to Make COLE SLAW

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.

Printable Recipe Card

About COLE SLAW

Main Ingredient: Vegetable
Regional Style: American




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