"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cole Slaw Dressing Recipe

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This recipe for Cole Slaw Dressing, by , is from Brittni Toston's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Bienvenue
Added: Sunday, July 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Salad Oil
1/2 C Vinegar
1/2 C. Water
1 C. Sugar
1 T. Salt
1 Large Carrot
1 Large Onion
1 Large green pepper
1 cabbage - shredded

Directions:
Directions:
Place salad oil, vinegar, water, sugar and salt in a jar. Mix well.

Grind coarsely: carrot, onion and green pepper, add to shredded cabbage.

Or: you can take the easy way and buy a couple bags of shredded cabbage (with carrot). Just add the onion and green pepper.

Pour dressing over cabbage, let stand for a couple hours or overnight. Mixture will shrink considerably.

Keeps in refrigerator at least 1 week.

Number Of Servings:
Number Of Servings:
8 ?
Preparation Time:
Preparation Time:
30 min

 

 

 

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