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Grandma Helena Coleslaw Recipe

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This recipe for Grandma Helena Coleslaw, by , is from The Bieniewski family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Harrod



1 small head cabbage
garlic powder
1 Large Carrot
Green Onion
50/50 mayonasse/sour cream about 1/2 cup each then add more if needed.

1) Start with a head of cabbage. The size should fit how much you want to make so usually a small head cabbage (or half a large cabbage). Slice very thinly, a mandolin will do the trick but afterwards, use a large knife to make sure there are no large pieces.

2) Season the cut cabbage with salt, pepper and garlic powder. Cover and place in refridgerater over night.

3) Next day, drain any water from cabbage.

4) shred 1 large carrot (or more depending on volume of cabbage), thinly slice green onion. Mix into cabbage.

5) combine mayonnaise and sour cream 50/50 then mix into cabbage/carrot mixture. Start with 1 cup mixed then add more if needed.

6) Taste to check for seasoning. Add salt, pepper as needed.




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