Front Page News' Coleslaw from the AJC

Yield: 16 servings ( Serving Size: 1/2 cup orzo, 3 scallops, 1 1/2 tbsp. sauce )
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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
  • salt
  • chopped fresh parsley & tomato for garnish


  1. 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.
June 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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