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Coleslaw Salad
Food Management Staff
June 1, 2004
1 Min Read
FM Staff
YIELD: 50 servings
8 lbs., 11 oz. green cabbage, shredded
10 3/4 oz. bell pepper, finely chopped
1 lb. carrots, grated
8 oz. yellow onion, finely chopped
2 tsps. salt
1/2 tsp. white pepper, ground
1 qt., 1 1/3 cups salad dressing
1/3 cup white vinegar
1. Combine bell pepper, onion, cabbage and carrots.
2. In a separate bowl, combine salt, pepper, salad dressing and vinegar. Fold into the vegetables and mix lightly. Add sugar if necessary to taste.
Recipe from Cynthia Zawieja, Associate Director, Texas A&M University, College Station, TX.
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