I usually prepare this distinctive, colorful coleslaw for picnics, block parties and potlucks. No matter where I take this tasty dish, people are always asking for the recipe. The bacon adds rich flavor to the fresh crisp carrots and cabbage. Plus, it travels well. —Karen Page, St. Louis, Missouri
- 6 cups shredded cabbage
- 2 cups shredded carrots
- 8 bacon strips, cooked and crumbled
- 12 green onions with tips, thinly sliced
- 1/2 cup cider vinegar
- 1/3 cup canola oil
- 1/3 cup sugar
- 1 teaspoon salt
- In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss. Yield: 12-16 servings.
Originally published as Picnic Coleslaw in Taste of Home June/July 1994, p39
Reviews for Picnic Coleslaw
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review