Front Page News' Coleslaw from the AJC
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- 1 head(s) white cabbage, abt. 1 1/4 lbs. finely shredded
- 1 cup(s) finely shredded carrots
- 1 red bell pepper cut into julienne strips
- 1 bunch(es) cilantro stems removed, leaves chopped
- 2 cup(s) mayonnaise
- 1 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) malt vinegar
- 1 tablespoon(s) granulated sugar
- chopped fresh parsley & tomato for garnish
- In a large bowl, toss together cabbage, carrots, red pepper and cilantro. In a medium bowl, stir together mayonnaise, lemon juice, malt vinegar. Whisk together to combine, then pour over cabbage mixture. Taste for seasonings & serve immediately, garnished with parsley & tomato, or refrigerate for up to 2 days.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Front Page News' Coleslaw from the AJC Recipe at a Glance
- COURSE: Side Dishes/Vegetables