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Coleslaw in a Bag Recipe

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You only need to dirty a few dishes when creating this taste-tempting portable coleslaw. I've been relying on this recipe for years.—Alice Baker, Woodstock, Illinois
TOTAL TIME: Prep: 15 min. + chilling
MAKES:15-20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 15-20 servings

Ingredients

  • 2 large carrots, shredded
  • 1 small head cabbage, shredded
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • DRESSING:
  • 1 cup (8 ounces) sour cream
  • 1/2 cup Miracle Whip
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 2 teaspoons celery seed
  • 1/2 to 1 teaspoon lemon juice
  • 1/4 to 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 85 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 105 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large plastic bag, toss the carrots, cabbage, green pepper and onion. In a bowl, combine all dressing ingredients. Pour into bag; toss. Chill until serving. Yield: 15-20 servings.
Originally published as Coleslaw in a Bag in Taste of Home October/November 1994, p54

Nutritional Facts

1 serving (3/4 cup) equals 85 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 105 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

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