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Coleslaw (VRP 090)

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Coleslaw Recipe

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Coleslaw e1544644026176



  • 8 cups shredded cabbage
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons cream
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper


  1. Shred cabbage fine and fast this way:
  2. Quarter, then core head.
  3. Holding one piece at a time on board, slice down through leaves, alternating sides, to make thin even shreds.
  4. Place shredded cabbage in a big bowl; sprinkle with sugar and toss - just enough to mix.
  5. Cover bowl, then tuck in the refrigerator for half an hour to crisp and mellow cabbage.
  6. Mix lemon juice, mayonnaise or salad dressing, and cream in a cup; pour over just before serving.
  7. Sprinkle with salt and pepper; toss with two spoons until shreds are coated.


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