- 1 cup mayonnaise
- 1/2 cup sugar
- 1/3 cup cider vinegar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 1/2 medium head cabbage, shredded
- 2 medium carrots, shredded
- 1 celery rib, shredded
- Place the first six ingredients in a blender or food processor. Cover and process on high until the sugar is dissolved, about 30 seconds. In a large bowl, combine cabbage, carrots, celery and dressing; toss to coat. Serve immediately. Yield: 8-10 servings.
Originally published as Church Coleslaw in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p59
Reviews for Church Coleslaw
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Reviewed Dec. 15, 2014
"This is a good recipe. It reminds me of my mother's coleslaw."
Reviewed Jan. 2, 2011
"If you like a vinegary coleslaw, then this isn't too bad. It wasn't very flavorful...except for the vinegar taste, of course."
Reviewed Jun. 10, 2010
"My huney loves this one!"