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Cole Slaw

Yield 8 to 10 servings


  • 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
  • Paprika
  • Chopped fresh parsley

How to Make It

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

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