| 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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