Notes Joan Hallford of North Richland Hills, Texas, "I inherited this coleslaw recipe from my mother. It's a snap to prepare, and the bacon gives it crunch."
- 8 cups shredded cabbage
- 2/3 cup mayonnaise
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon pepper
- 4 bacon strips, cooked and crumbled
- Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving. Yield: 6-8 servings.
Originally published as Curry Coleslaw in Taste of Home October/November 1999, p18
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