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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

ANNE COYLE-MILLER'S COLE SLAW DRESSING Recipe

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This recipe for ANNE COYLE-MILLER'S COLE SLAW DRESSING is from The Miller-Coyle 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:  
MAYONNAISE
MILK
VINEGAR
SUGAR
Directions:
Directions:
USE A 2 CUP LIQUID MEASURING CUP. ADD ONE CUP OF MAYONNAISE TO THE MEASURING CUP. POUR MILK OVER MAYONNAISE TO 1 3/4 CUP MEASURE. ADD SUGAR AND VINEGAR TO TASTE. MIX IN CUP AND IF YOU WANT THE DRESSING SWEET ADD MORE SUGAR THAN VINEGAR AND VICE VERSA. ADD ABOUT A 1/4 CUP OF MAYONNAISE TO THE CABBAGE BEFORE POURING ON THE DRESSING. POUR OVER SHREDDED CABBAGE. REFRIGERATE FOR AT LEAST ONE HOUR.
Personal Notes:
Personal Notes:
THIS DRESSING CAN BE USED AS A DRESSING FOR MACARONI SALAD AND POTATO SALAD. I ADD HORSERADISH TO MY POTATO SALAD ALONG WITH THE DRESSING. WHEN USING THIS RECIPE FOR POTATO AND MACARONI SALAD ADD ABOUT A CUP OF MAYONNAISE TO THE POTATOES OR MACARONI BEFORE POURING THE DRESSING OVER THE SALAD. YOU HAVE TO USE YOUR OWN JUDGEMENT AS TO HOW YOU WANT THE DRESSING TO TASTE. YOU CANNOT MESS THIS RECIPE UP.

 

 

 

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