Coleslaw

Homemade coleslaw is so much better than the store-bought kind, and it is worth making extra to have on hand. Prepare in a food processor for the fastest results.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Vegetables

Salad

No-Cook

Ingredients

1/4 head green cabbage, cored		4 tsp whole milk
2 large carrots, coarsely grated		2 tbsp fresh lemon juice
2 celery stalks, finely sliced		2 tbsp chopped parsley
2 scallions, thinly sliced		1 tbsp snipped chives
1/2 cup mayonnaise		Salt and freshly ground black pepper

directions

Prep: 15 min Total: 15 min (Quick)

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1
Slice the cabbage as finely as possible. Transfer to a large bowl and add the carrots, celery, and scallions. Mix well.
2
In a small bowl, mix together the mayonnaise and milk, then the lemon juice, parsley, and chives. Pour over the vegetables and mix well. Season with salt and pepper. Cover and refrigerate for at least 2 hours. Serve chilled.

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Coleslaw

Ingredients

directions