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Ice Cream Coleslaw Recipe
Ice Cream Coleslaw Recipe photo by Taste of Home

Ice Cream Coleslaw Recipe

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WHEN I was growing up, this was one of our favorite summer salads. I have fond memories of my barefooted sister and me going out to the garden after a cool summer rain to pick the cabbage from our patch. You might think the ice cream is a strange ingredient, but it makes it extra creamy and adds just a touch of sweetness. -Mattie Green, Ackley, Iowa
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1/2 cup vanilla ice cream, softened
  • 1/4 cup Miracle Whip
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup Miracle Whip

Nutritional Facts

1 serving (3/4 cup) equals 154 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 263 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine ice cream, Miracle Whip, mustard, salt and pepper until smooth. Add cabbage and carrot; mix well. Cover and chill for at least 1 hour. Yield: 4 servings.
Originally published as Creamy Coleslaw in Reminisce July/August 1995, p47

Nutritional Facts

1 serving (3/4 cup) equals 154 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 263 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein.

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