3 1/3 cup Shredded green cabbage, about 1/2 head
3 1/2 cup Shredded red cabbage, about 1/2 head
1 1/3 cup Mayonnaise
1/4 cup Yellow onion, diced fine
1 tsp Black pepper
1 tsp Salt
1 tbsp Corn oil PLUS
1 tsp Corn oil
1 tbsp Red wine vinegar PLUS
1 tsp Red wine vinegar
2 tbsp Sugar PLUS
2 tsp Sugar
|
|
Mix all of the ingredients in a large bowl until well blended. Cover and refrigerate for at least 2 hours or until thoroughly chilled. Makes 15 side servings. Recipe from Elmo's Diner in Carrboro, North Carolina. Per 1/2 cup serving: 162 calories, 16 grams fat (89 percent calories from fat), 11 milligrams cholesterol, 1 gram protein, 4 grams carbohydrate, 262 milligrams sodium. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The News-Observer 10-8-97. Lynn's notes: Made this 11-24-97; sprinkled toasted, chopped pecans on top before serving. Great coleslaw recipe.
Recipe by: The News-Observer 10-8-97
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 24, 1997
|
|
