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COLE SLAW Recipe

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This recipe for COLE SLAW, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Daffer
Added: Tuesday, May 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 PKG. PRE SHREDDED CABBAGE (COLE SLAW MIX)
4 CHOPPED GREEN ONIONS
2 T. TOASTED SESAME SEEDS
1/2 C. TOASTED SLIVERED ALMONDS
1 PKG. ORIENTAL FLAVORED ROMAINE NOODLES
1/2 CUP OIL
2 T. VINEGAR
1 T. SUGAR
1 tsp. SALT
1/2 tsp. PEPPER

Directions:
Directions:
MIX OIL, VINEGAR, SUGAR, SALT, PEPPER AND SEASONING FROM NOODLES. STIR WELL. CRUMBLE NOODLES AND LET SIT IN OIL MIXTURE FOR 2 HOURS. COMBINE CABBAGE, ONION, SESAME SEEDS AND ALMONDS IN LARE BOWL. POUR NOODLE/OIL MIXTURE OVER CABBAGE MIXTURE. TOSS WELL AND SERVE.

 

 

 

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