“From my collection of handwritten recipes 1970-1984. Note: Cook time is refrigerating time.”
READY IN:
3hrs 20mins
SERVES:
4-6
YIELD:
1 bowl cole slaw
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the mayonnaise and sour cream in a wooden salad bowl which will be large enough to toss the cabbage. Stir well with wooden spoon. When thoroughly mixed, add, stirring constantly the wine vinegar, sugar, salt, light cream and pepper. Stir together until mixture is smooth. Wash, drain, and shred coarsely the cabbage. Cut pepper in thin slices. Peel and slice the orange and cut it into segments. Separate and wash the grapes; cut in half, if you like. Remove core and cut apple into small pieces. Place all this in the bowl on top of the dressing. Toss it all together, then refrigerate for at least 2 hours. Taste for seasoning. If too thin, add more mayonnaise. Refrigerate for another hour.

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