Coleslaw from It's All American Food: The Best Recipes For More Than 400 New American Classics by David Rosengarten

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Notes about this recipe

  • MollyB on June 11, 2018

    Very good simple coleslaw recipe. Great with pulled pork sandwiches. As the author recommended, I used Savoy cabbage and removed the large ribs from the cabbage; it was sort of a pain but I think it was worth it - it made it prettier and improved the texture. I used half the amount of sugar and swapped out a little bit of the mayo with Greek yogurt and liked it that way.

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