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Ellen’s Kitchen & Garden

Cole Slaw

Posted Friday,
June 14, 2013
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By Ellen Fox Emerson, Publisher

Cole slaw
Serves 10 to 12

½ head of white cabbage
½ head of red cabbage
6 medium carrots

For the sauce
1 cup of real mayonnaise
1/8 cup of Dijon mustard
2 tablespoon of cider vinegar
1 teaspoon of celery seed
1 teaspoon of celery salt
1 teaspoon of sugar
Salt and pepper to taste

Peel away the outer layers of the each cabbage and core them. With a sharp knife, thinly slice the cabbage. Peel and trim the carrots and coarsely grate them. If you have a food processor, the slicing and grating will go much more quickly. When the shredding and grating is done, toss the carrots and cabbage together in a large bowl. Just before serving mix in the sauce.
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