Coleslaw/Recipes
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USDA Coleslaw
- 3 quarts cabbage, chopped
- 3/4 cup plus 2 tablespoons carrots, shredded (14 tablespoons)
- 1/4 cup green bell pepper, chopped, optional
- 3/4 cup plus 2 tablespoons reduced calorie or light mayonnaise
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1 tablespoon vinegar
Add the chopped cabbage, carrots, bell pepper (if using) to a large bowl. Mix to combine.
Whisk together the remaining ingredients. Pour over cabbage mixture. Mix to combine.
Serves 25