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Carolyn Beem's Coleslaw

Carolyn Beem’s Coleslaw
1 vote, 5.00 avg. rating (89% score)
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Yield: About 8 servings

My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don't completely agree on the fine points, but it's still the best coleslaw I've ever eaten.

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  • 1 small cabbage
  • 1 large carrot
  • (about 1/2 cup chopped apple, raisins, or pineapple, in any combination, optional)
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 1 tablespoon dry mustard


1. Shred cabbage and carrot to desired thickness. (Carolyn likes hers coarse, I prefer mine finely chopped.) If using apple or pineapple, chop fine. Leave raisins whole.

2. Mix mayonnaise, vinegar, sugar, and mustard, and pour 3/4 of this dressing over the vegetables (and fruits). Mix well.

3. Taste and add additional dressing if needed. Sprinkle with paprika, if you're so inclined.
Updated Sunday, April 21st, 2002

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