Cole Slaw

Oxmoor House
8 to 10 servings


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8 cups shredded cabbage
1/2 cup vinegar
1/4 cup plus 2 tablespoons sugar
2 tablespoons chopped onion
1 teaspoon salt
2/3 cup vegetable oil
Chopped fresh parsley


Combine first 6 ingredients; toss lightly to coat cabbage. Cover and refrigerate overnight. Garnish with paprika and parsley.

Created date

February 2010