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Year-round, our family always goes for this crisp, refreshing salad. With a tangy vinegar and oil dressing., it has wonderful homemade flavor. When Mom made it years ago for our family of seven, it was rare to have leftovers.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 262 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 220 mg sodium, 25 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Mom's Coleslaw in Taste of Home February/March 1999, p35
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Reviewed on May. 26, 2012 by Aquarelle
The dressing is a very refreshing change from mayo-based coleslaw dressing, and this keeps very well in the refrigerator. I halved the dressing ingredients, which made the perfect amount of dressing for a bag of coleslaw mix.
Reviewed on May. 26, 2012 by minnie
I've made this several times and everyone loves it, its a nice tasty change from the mayo slaw.
Reviewed on Jul. 04, 2011 by renren_13
I used 1/2 the oil and sugar. I used olive oil and cider vinegar because that is all I had. It tastes pretty good. I will make it again.
Reviewed on Dec. 29, 2010 by robertahammond
I have made this time and time again. Everyone who has tried it comes back for seconds. It's definitely a keeper.
Reviewed on May. 28, 2009 by happyday21
I often make this for potlucks. Even some people that claim they don't care for slaw like this! I don't care for mayo and this recipe still gives you that creamy dressing w/o the mayo. This is definitely a keeper!
Reviewed on Sep. 13, 2008 by kandagross
I have been making this coleslaw for3 or 4 yrs. My wife and I like it as does our children. A nice change from mayo.
Reviewed on May. 31, 2008 by NJ_mommy_1
This receipe was very good! I never had coleslaw with vegetable oil and vinegar before but I definitely will be making this again. Thanks..
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