Coleslaw
"This is my favorite recipe for Cole Slaw. I like to eat it right away while it's still crunchy. If I have an apple on hand I will peel and dice the apple and throw it in the mix. If you don't care for raisins leave them out. It's still very good without them. At first glance it may not seem like enough dressing, but just be patient. I don't like Cole Slaw that's swimming in mayonnaise. After it sits for a little while it is the perfect ratio of dressing to cabbage. The cook time is for the bacon."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (16 ounce) package Coleslaw (Chopped Green Cabbage, Red Cabbage & Carrots, Washed & Ready To Eat)
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄2 teaspoon celery seed
- 4 teaspoons sugar
- 2 teaspoons white vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 cup raisins
- 3 tablespoons red onions, minced
- 4 slices cooked bacon (1/4 cup diced)
directions
- Empty bag of Cole Slaw into large mixing bowl.
- Add raisins, red onion and bacon.
- In seperate bowl mix mayonnaise, sour cream, celery seed, sugar, white vinegar, salt and black pepper.
- Pour mayonnaise mixture over cole slaw and mix thoroughly.
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Reviews
-
This is so good. DH was not impressed when he saw it on the table because of the add-ins, but we all enjoyed it. I had chosen it because it used sour cream but when I went to use it my sour cream was bad. So I used half fat free mayo and half regular. I used an apple and golden raisins, and I chopped up my own cabbage so there were no carrots etc. This is a nice combo of sweet and creamy and crunchy.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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