PINK COLESLAW
Provided by Laura Cunningham
Categories side dish
Time 7h
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Shred the red cabbage into a large bowl. Mix in the vinegar. Add mayonnaise to taste. Sprinkle with the caraway seeds. Mix well and refrigerate, covered, for 6 to 8 hours.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 112 milligrams, Sugar 4 grams
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Geo Lfc
[email protected]This is my new favorite coleslaw recipe!
Rafiullah hamdrd
[email protected]I'll try it again with some modifications.
Shadrack Kwofie
[email protected]Just okay.
resource TV
[email protected]Yuck!
Simon Williams
[email protected]Delicious!
Ibrahim Brohi
[email protected]This coleslaw was a disappointment. The dressing was too runny and the cabbage was tough. I would not recommend this recipe.
Mothy Joseph
[email protected]This is the easiest coleslaw recipe I've ever tried, and it's also one of the tastiest. I love that I can make it ahead of time and it still tastes great the next day.
Njabulo Mblangwe
[email protected]This coleslaw was delicious! I made it exactly as the recipe said, and it turned out perfect. The cabbage was crisp, the dressing was creamy and tangy, and the color was beautiful. I will definitely be making this again.
Riffat Ashraf
[email protected]This coleslaw was a bit too sweet for my taste. I think I would have preferred it with less sugar. However, the dressing was very good, and the cabbage was nice and crunchy.
Jason Goselin
[email protected]This is the best coleslaw I've ever had! The dressing is so creamy and flavorful, and the cabbage is perfectly crisp. I love that it's made with red cabbage, which gives it a beautiful pink color. I will definitely be making this again and again.
Samantha Ballantyne
[email protected]This pink coleslaw recipe was a hit at my last potluck! The color was so vibrant and eye-catching, and the flavor was delicious. I loved the combination of sweet and tangy, and the crunch of the cabbage was perfect. I will definitely be making this a