It keeps for a few days in the fridge; longer if you don't dress it beforehand, but just in your serving dish.
Pat's Cole Slaw
In a food processor (preferably, or with a hand grater otherwise), shred cabbage and carrots, slice green pepper thinly. Mix.
Add a drained can of crushed pineapple in its own juice, reserving the juice (optional).
You want the cabbage to be about 60% of the mix, with the other ingredients being the remaining 40% of the mix.
Dressing for cole slaw:
* 1 part olive oil
Mix the dressing very well to emulsify it. I use my stick blender or a whisk for this.
Dress the cole slaw, and toss it lightly to mix. Let it sit in the fridge for at least a couple of hours before serving. This keeps well for several days.
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