Pennsylvania Dutch Coleslaw Recipe
- 1 medium head green cabbage, shredded (about 8 cups)
- 1 cup shredded red cabbage
- 4 to 5 carrots, shredded
- 1 cup mayonnaise
- 2 tablespoons cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight. Yield: 12-16 servings.
3/4 cup: 146 calories, 11g fat (2g saturated fat), 5mg cholesterol, 239mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 1g protein.
Reviews for Pennsylvania Dutch Coleslaw
"Not our favorite."
"Very easy to make. Everyone really like it."
"I added 3 Tablespoons of horseradish to this it gives it a nice kick and at a recent party the one with the horseradish was gone before the regular :)"
"This is the best coleslaw recipe - and so easy! I have requests for it every time I make it and take it somewhere."