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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crispy and Tangy Coleslaw Recipe

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This recipe for Crispy and Tangy Coleslaw is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
mayonnaise
lots of fresh lemon juice
mustard seeds
chopped green onions





Coleslaw:
1-2 cabbages, shredded
Directions:
Directions:
Blend dressing in large salad bowl. Add enough lemon juice so it’s thin. To shred cabbage, cut in quarters, then cut at an angle. I like larger pieces, not the small shred found in the pre-shredded packages at the market. This tastes best after marinating overnight.

One of my favorite quick and easy Sunday lunch buffets is Honeybaked Ham, sliced cheese, coleslaw, assorted sandwich breads and rolls, baked beans from Honeybaked Ham and Hominy Casserole (see recipe).

 

 

 

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