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cole slaw

(1 rating)
amrc22 avatar
Recipe by
A MARIE CLEEK
@amrc22
JOHNSON CITY, TN

THIS COLESLAW [WHICH IS CREAMY AND DELICIOUS] MUST BE PREPARED AT LEAST ONE DAY, PREFERABLY TWO, BEFORE IT IS TO BE EATEN.

(1 rating)
yield 6 serving(s)
cook time 15 Min
method Food Processor

Ingredients For cole slaw

  • 2 lb
    green cabbage
  • 2
    carrots
  • 1
    small green bell pepper
  • 3 Tbsp
    vinegar
  • 1/3 c
    sugar
  • 1 1/2 c
    miracle whip

How To Make cole slaw

  • 1
    WASH AND QUARTER CABBAGE, THEN SHRED IT. SHRED THE CARROTS. MINCE THE GREEN PEPPER.
  • 2
    COMBINE CARROTS AND GREEN PEPPER WITH CABBAGE.
  • 3
    WHISK VINEGAR, SUGAR AND MIRACLE WHIP.
  • 4
    PUT HALF THE CABBAGE MIXTURE INTO A 2 QUART CASSEROLE, THEN POUR HALF OF THE DRESSING OVER IT. ADD REMAINING CABBAGE AND DRESSING.
  • 5
    IT MAY LOOK AS THOUGH THERE ISN'T ENOUGH DRESSING , BUT THERE IS; IT WILL DRIP DOWN THROUGH THE CABBAGE AND, AS IT SOAKS, THE CABBAGE WILL SOFTEN AND LOSE ABOUT A THIRD OF ITS VOLUME BY YIELDING ITS MOISTURE TO THE DRESSING.
  • 6
    COVER CASSEROLE AND REFRIGERATE OVERNIGHT.
  • 7
    BEFORE YOU GO TO BED AND AGAIN IN THE MORNING [IF YOU REMEMBER] STIR THE MIXTURE WITH A SPOON AND THEN PRESS MIXTURE DOWN WITH THE BACK OF THE SPOON.
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