Zingy Cole Slaw

What you need:

1 Medium size head Green Cabbage

1 Small size head Purple Cabbage

12-18 Baby Carrots

1/2 cup Mayonnaise or Salad Dressing

1/2 cup Ranch Salad Dressing

2 Tablespoons French Salad Dressing

Salt, Pepper and Garlic Power to taste

Cut both cabbages into 6 wedges, wash well and leave to dry for a half-hour. Wash and dry baby carrots. Julianne slice baby carrots-eyeball it for how much you want in finished salad. Grate both cabbages into a large bowl. Add baby carrots, mayonnaise/salad dressing, ranch and french salad dressings (you can use less if you do not like you Cole Slaw real creamy). Mix very well. Cover and chill at least two hours before serving. Mix well again before serving. Serves about 12-14 adults.

Copyright 1997 Jeannine Schultz

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