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BFC Recipes: Philadelphia-Style Cole Slaw PDF Print E-mail

by Janice Malin
August2015
1 small head of green cabbage (or mix of cabbages as desired), finely shredded into thin ribbons
3-4 carrots, peeled (if necessary) and grated
1/2 yellow onion, very finely chopped (or grated)

1/2 cup mayonnaise
1Tbs apple cider vinegar
1 Tbs paprika
1 Tbs honey
1/2 tsp salt
Prepare vegetables and put in a mixing bowl large enough to toss with dressing. I like to place the mayonnaise on top of the vegetables and pour the vinegar, sprinkle the paprika, add the honey and salt, and mix the dressing on top of the vegetables. Then toss well until the ingredients are evenly distributed throughout. If you prefer, the dressing can be made separately and tossed with the vegetable mixture. Taste for flavor and adjust with salt, vinegar, or honey. Enjoy!