Front Page News' Coleslaw from the AJC |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 head(s) white cabbage, abt. 1 1/4 lbs. finely shredded |
1 cup(s) finely shredded carrots |
1 red bell pepper cut into julienne strips |
1 bunch(es) cilantro stems removed, leaves chopped |
2 cup(s) mayonnaise |
1 tablespoon(s) fresh lemon juice |
1 tablespoon(s) malt vinegar |
1 tablespoon(s) granulated sugar |
salt |
chopped fresh parsley & tomato for garnish |
Directions:
1. In a large bowl, toss together cabbage, carrots, red pepper and cilantro. In a medium bowl, stir together mayonnaise, lemon juice, malt vinegar. Whisk together to combine, then pour over cabbage mixture. Taste for seasonings & serve immediately, garnished with parsley & tomato, or refrigerate for up to 2 days.
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