Cole slaw from City Cuisine by Susan Feniger and Mary Sue Milliken

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Club sandwich; Fried egg with Canadian bacon and mustard greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 30, 2018

    I like all styles of coleslaw including, mayo, sour cream, and yogurt based ones as long as it is not sweet. This one is not the creamy coleslaw type but oil and vinegar type. I love this taste very much and it's very similar to Oren's Hummus Palo Alto/Mountain View CA cabbage salad. I've been trying to figure out how they made that for some time. This tastes just like it. I cut the recipe into thirds and used swerve (less amount) instead of sugar. The addition of grainy mustard gives this very nice color as well as taste and also the addition of strong horseradish sauce makes it complete. This will go really well as a topping for sausage rolls, hotdogs, shredded pork and chicken buns. I am serving mine with Texas style smoked brisket.

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