- 4 cups broccoli florets
- 1 medium carrot, shredded
- 2 cups shredded red cabbage
- 1/2 cup raisins
- 1 small sweet onion, chopped
- 1 bottle (16 ounces) coleslaw dressing
- In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Stir before serving. Yield: 6 servings.
Originally published as Broccoli Slaw in Country October/November 2001, p51
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