Indiana Cole Slaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Indian | 1 | Servings | |
INGREDIENTS
| 1 | c | Sour cream |
| 2/3 | c | Sugar |
| 1/3 | c | Tarragon vinegar |
| 1 | t | Chicken seasoning |
| 1 | T | Olive oil |
| 1 | T | Horseradish |
| 1 | T | Dijon mustard |
| 1 | t | Celery seed |
| 1/2 | t | Dill weed |
| 1 | Green cabbage shredded rice | |
| size or slightly larger. | ||
| 1 | Carrot | |
| 2 | Stalks of celery | |
| 1 | Vadalia onion or one small | |
| red onion |
INSTRUCTIONS
FOOD PROCESS THE VEGETABLES TO RICE SIZE OR SLIGHTLY LARGER: Place into a large mixing bowl and fold in the dressing. Mix thoroughly. Refrigerate before serving. Posted to bbq-digest by "Jerome Byanski" <magers@cris.com> on May 29, 1998
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”
Nutrition (calculated from recipe ingredients)
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Calories: 1241
Calories From Fat: 534
Total Fat: 60.9g
Cholesterol: 119.6mg
Sodium: 562.1mg
Potassium: 937.2mg
Carbohydrates: 175.9g
Fiber: 8.3g
Sugar: 145.4g
Protein: 9.8g