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Cole Slaw, Light & Creamy Recipe

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This recipe for Cole Slaw, Light & Creamy, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Thursday, June 16, 2005


1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
1/2 cup chopped fresh cilantro leaves
2 teaspoons hot sauce
~1/4 head shredded red cabbage
2 cups shredded carrots
4 thinly sliced green onions
1 medium bell pepper, thinly sliced
1 cup finely julienned jicama
1 1/2 teaspoons salt
1/2 teaspoon crushed black pepper

In a small bowl, combine the vinegar, mayonnaise, poppy seeds, celery salt, cilantro and hot sauce, stirring until well blended. To make the dressing.
In a medium bowl, toss together the cabbage, carrots, green onions, bell pepper and jicama.
Pour the dressing over the cabbage mixture and toss until the vegetables are well coated with the dressing.
Season with salt and pepper, to taste.
Cover and refrigerate for at least 1 hour so that the flavors meld.
Serve chilled.

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Prep Time: 20 minutes Inactive Prep Time: 1 hour




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