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

Texas Coleslaw Recipe

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This recipe for Texas Coleslaw, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri (Thompson) Stulb
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 small head of firm cabbage, shredded (or 2 bags of angel hair cole slaw)
4 small green onions, thinly sliced
¾ cup sliced or slivered almonds
¼ cup sesame seeds (optional)
2 packs Ramen soup noodles (use noodles only)
½ cup butter

Dressing:
1 cup salad oil
¼ cup sugar
1½ teaspoon salt
1/3 cup rice wine vinegar
2 teaspoons Accent
1 teaspoon pepper

Directions:
Directions:
Mix cabbage and green onions and store in a Ziploc in refrigerator until ready to use. Heat butter in large frying pan and add almonds, sesame seeds and broken up noodles. Sauté until light brown. Set aside or refrigerate, if to be used later.

Mix all dressing ingredients in a shaker or jar. Combine well and toss with cabbage and noodles just before serving.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This is another hit. Folks always ask for the recipe.

 

 

 

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