Chop veggies and let stand 30 minutes to 1 hour in ice water, covered. (Optional but makes a crispier slaw) Mix dressing and pour over the drained cabbage. Store in refrigerator. Will keep 3-4 days.
Originally Submitted
6/5/2013
0 Out of 5 from
0 reviews
You can add this Cole Slaw recipe to your own private DesktopCookbook.