| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Copycat | 15 | Servings | |
INGREDIENTS
| 3 1/3 | c | Shredded green cabbage; about 1/2 head |
| 3 1/2 | c | Shredded red cabbage; about 1/2 head |
| 1 1/3 | c | Mayonnaise |
| 1/4 | c | Yellow onion; diced fine |
| 1 | ts | Black pepper |
| 1 | ts | Salt |
| 1 | tb | Corn oil PLUS |
| 1 | ts | Corn oil |
| 1 | tb | Red wine vinegar PLUS |
| 1 | ts | Red wine vinegar |
| 2 | tb | Sugar PLUS |
| 2 | ts | Sugar |
INSTRUCTIONS
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
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