Unlike some coleslaws that need to be refrigerated awhile to blend flavors, this version can be served right away with mouthwatering results!—Linda Young, Longmont, Colorado
- 3 cups chopped cabbage
- 2 green onions, chopped
- 1 medium carrot, shredded
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- In a medium bowl, combine cabbage, onions and carrot. Combine remaining ingredients; stir into vegetables. Chill until ready to serve. Yield: 4 servings.
Originally published as Quick Coleslaw in Country Woman September/October 1995, p37
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