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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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A great alternative to too-much-mayo coleslaw. From the Fannie Flagg cookbook. Great with BBQ beef sandwiches. Ingredients:
1 1/2 lbs white cabbage |
1/2 cup vegetable oil |
3 tablespoons sugar |
3 tablespoons cider vinegar |
2 tablespoons ketchup |
1 tablespoon lemon juice |
1/2 medium minced white onion |
1/2 teaspoon paprika |
Directions:
1. Core cabbage and shred in Cuisinart or hand chop.
2. In blender, or by hand, process the remaining ingredients.
3. Toss liquid mixture with cabbage.
4. Cover and refrigerate for one hour.
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