All American Coleslaw
Serving Size : 4
Ingredients for prepare All American Coleslaw
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | pounds | green cabbage - cored, shredded |
| 3 | tablespoons | cider vinegar - malt |
| 2/3 | cup | mayonnaise |
| 1 | | onion - small, grated |
| 2 | | carrot - medium, grated |
| 1/4 | teaspoon | salt |
recipe All American Coleslaw
In a large mixing bowl, toss
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the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add
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the mayonnaise and toss well. The slaw can be served immediately, but it is much better - more melded and
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tender - if allowed to stand and tossed occasionally for 30 minutes
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to 1 hour. For a very limp slaw, refrigerate several hours or overnight. The law on coleslaw is cabbage
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and vinegar. All the rest is interpretation. Adjust the recipe to taste:
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Add more mayonnaise, substitute sour cream or yogurt for some (but not all) of the mayonnaise,
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or add a supplement of one or the other. Add diced green and/or red pepper if you have
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one, celery or caraway seeds if you like that kind of thing, or shredded celery for an extra fresh taste.
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