Homey Coleslaw Recipe - Cooking Index
Homey Coleslaw Recipe - Cooking Index
When slicing the cabbage, try to go nice and thin. Toss with the dressing and let it rest before serving, so the vegetables will soften. The slaw becomes creamy then.
Courses: Salads, Side dish| 1 oz | 28g | Green cabbage head - cleaned, cored, (small) |
| And cut into slivers | ||
| 1 | Carrot - trimmed, peeled, (large) | |
| And grated | ||
| 1 | Green bell pepper - stemmed, seeded, (medium) | |
| And grated | ||
| 1 cup | 237ml | Mayonnaise |
| 1/2 cup | 118ml | Corn oil |
| 1/2 cup | 118ml | Sour cream |
| 2 tablespoons | 30ml | Milk |
| 1 teaspoon | 5ml | Caraway seeds |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place the cabbage, carrot and bell pepper in a large bowl.
Combine the remaining ingredients in a small bowl and whisk together well. Pour over the cabbage mixture, stir, cover and chill for at least 4 hours. Allow the slaw to return to room temperature before serving.
This recipe yields 6 to 8 servings.
Per serving (based on 8): 384 calories, 8g carbohydrates, 2g protein, 39g fat, 21mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-14-2000
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