"Hunger is the best sauce in the world."--Cervantes

Creamy Coleslaw Recipe

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This recipe for Creamy Coleslaw, by , is from In the Kitchen with Grandma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
BJ Speer

Category:
Category:

Ingredients:  
Ingredients:  
One 3-pound head green cabbage, trimmed, shredded, and chopped
1 medium carrot, grated
1/3 cup minced red onion, soaked in coldwater for 5 minutes and drained
1 tablespoon minced flat leaf parsley leaves
1/2 cup prepared mayonnaise
1/2 cup sour cream
3 tablespoons unsweetened pineapple juice
1 tablespoon granulated sugar
1 teaspoon celery seed
Kosher salt and freshly ground black pepper

Directions:
Directions:
In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper to taste. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day.

 

 

 

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