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Coleslaw

Work is kicking my behind again today, so another short and sweet recipe.

“Coleslaw” comes from the Dutch koolsla – literally “cabbage salad.”  And a very good, easy salad it is, especially when made with bagged, shredded cabbage.  You can shred your own cabbages and carrots, of course, but I’ve found that it’s not all that much more expensive to use the bagged stuff unless you are making a really, really large quantity.  But I’ve included instructions for both, just to be on the safe side.

And the dressing?  YUMMY.

Happy picnicing and barbecuing this summer, y’all.

Coleslaw

Coleslaw

Serves 6 – 8

One 16-oz. bag of shredded green and red cabbage with carrots OR

5 cups shredded green cabbage

1 cup shredded red cabbage

1 large carrot, shredded

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white vinegar

1 tablespoon sugar or Splenda

1 teaspoon celery salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Place the cabbages and carrots in a large bowl.

In a small mixing bowl, whisk the mayonnaise, mustard, vinegar, sugar (or Splenda), celery salt and pepper together until well blended.

Pour the dressing over the cabbages and carrots, and toss until well mixed.  Cover and refrigerate for an hour to allow the flavors to blend.

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