"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coleslaw Recipe

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This recipe for Coleslaw, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Diebolt
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 cups Shredded cabbage (green & red)
2 carrots, grated
2 tbsp. grated Vidalia onions
4-5 tbsp. toasted pecan pieces
mayonnaise
Lindsey's Sweet Pepper Jelly
1-2 tsp. finely chopped jalapeno (optional)
salt & pepper, to taste

Directions:
Directions:
Mix shredded cabbage, carrots and onions; set aside. Toast pecan pieces in dry skillet on medium heat. Do not over toast; set aside to cool. Mix equal parts of mayonnaise and pepper jelly. Mix until the pepper jelly is well blended. Add mayonnaise mixture to cabbage a little at a time until you have the right consistency. Do not add too much or salad will be watery. Toss in pecans and chill for 15 minutes and serve. For a little extra kick, toss in the chopped jalapeno.

 

 

 

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