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Coleslaw
(49)
Rate this recipe
Preparation
15 min
Chilling
30 min
Makes
1.25 litres (5 cups), approximately
Vegetarian
Nut-free
Gluten-free
Categories
Ingredients
1/2 cup (125 ml) mayonnaise
1/4 cup (60 ml) sour cream
2 tablespoons (30 ml) dill pickle juice
1 tablespoon (15 ml) sugar
6 cups (1.5 litres) thinly sliced green cabbage
2 green onions, thinly sliced
1 carrot, peeled and grated
1 dill pickle, grated
Salt and pepper
Preparation
In a large bowl, combine the mayonnaise, sour cream, pickle juice, and sugar. Add the remaining ingredients and toss well. Season with salt and pepper.
Cover and refrigerate for at least 30 minutes or until ready to serve.
Note from Ricardo
Delicious with the
Chicken in Barbecue Sauce Burgers
.
Personal Note