Dove
DC Grandma
Stuart Anderson's Black Angus Coleslaw
10 to 12 servings
21/2 cups water
1/2 cup cider vinegar
1/4 cup sugar
3 pounds cabbage, finely shredded
Green leaf lettuce, for garnish
DRESSING
11/2 cups mayonnaise
3 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons sour cream
1/2 teaspoon prepared horseradish
Large pinch paprika
Combine water, vinegar and sugar until sugar is dissolved. Add cabbage to the mixture. Toss thoroughly. Marinate for at least an hour. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.)
To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
Toss drained cabbage with some of the dressing. Serve on plates lined with lettuce leaves.
(From
10 to 12 servings
21/2 cups water
1/2 cup cider vinegar
1/4 cup sugar
3 pounds cabbage, finely shredded
Green leaf lettuce, for garnish
DRESSING
11/2 cups mayonnaise
3 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons sour cream
1/2 teaspoon prepared horseradish
Large pinch paprika
Combine water, vinegar and sugar until sugar is dissolved. Add cabbage to the mixture. Toss thoroughly. Marinate for at least an hour. Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.)
To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
Toss drained cabbage with some of the dressing. Serve on plates lined with lettuce leaves.
(From
