Cole Slaw

Carolyn Doster, Spearsville High 1 head cabbage1/2 cup sour cream3 green onions, chopped fine2 carrots, shredded1 tap salt1/2 cup sugar1/2 cup vinegar Beat together sour cream, sugar, vinegar, and salt until dressing is like whipped cream. Shred cabbage. Combine dressing and pour over cabbage, onions and carrots just before ready to serve. For variety, add … Continue reading Cole Slaw

Cole Slaw

Mary Tucker Shred 1 medium head cabbage and 1 small onion, cover with 1/2 cup sugar. Bring to boil: 1 tsp sugar1/2 Tbsp salt1/2 tsp dry mustard1/2 tsp celery seed1/2 cup peanut or Wesson® oil1/2 cup vinegar Pour over shredded cabbage. Let stand at least 4 hours. Good for 4 or 5 days.

Cole Slaw

Jackie Hill 1 small green cabbage, cut up 1/2 green pepper, cut up 1/2 cup mayonnaise 2 tsp lemon juice 1/2 tsp salt 1/4 tsp dry mustard dash of salt and pepper In food processor, using slice blade, cut all the cabbage. Add and mix all other ingredients, including mayonnaise. Refrigerate. Ready to serve. Delicious.