Pennsylvania Dutch Coleslaw Recipe
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us!
- 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.
1 serving (3/4 cup) equals 146 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 239 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.
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