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Confetti Coleslaw Recipe

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This recipe for Confetti Coleslaw, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Sheasgreen
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c shredded green cabbage
1 c shredded red cabbage
1 1/4 c shredded carrot
2 small red onion, finedly chopped (about 3/4 c)

For the Dressing:
1/3 c reduced-fat mayonnaise
3 tbsp frozen apple juice concentrate, thawed
2 tbsp apple cider vinegar
1 tbsp Dijon-style mustard
3/4 tsp celery seeds
1/2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp black pepper
Fesh parsely sprigs for garnish

Directions:
Directions:
T prepare the dressing, in a small bowl, combine the mayonnaise, apple juice concentrate, vinegar, mustard, celery seeds, lemon peel, salt and pepper. Mix until well blended.
In a large bowl, combine the green and red cabbage, carrot, and onion. Toss to mix well.
Add the dressing stir until vegetables are evenly coated. Place in serving dish. Garnish with parsely sprigs.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This is best if refrigerated for several hours or overnight.

 

 

 

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