Coleslaw (Heritage recipe)


A great side dish for summer or a picnic.
Coleslaw
1 head cabbage, finely shredded
1/2 cup Miracle Whip or mayo (we use reduced-fat mayonnaise)
1 Tb. sugar
1/2 cup milk
Bananas, sliced, optional
Pineapple chunks, optional

Mix well into salad. Refrigerate several hours. From Beverly Wessman.
Notes by Eliza: This is very good salad and we eat it several times a year, especially now that I have a food processor and can shred the cabbage quickly. The amounts are approximate and I rarely measure the items before mixing. You can also put in canned mandarin slices instead of pineapple.

Tiffany's Note: This is a great family classic.  I made this in June of 2012.  I love it with the fruit!  The pineapple and/or bananas make such a difference!  It wasn't too sweet or creamy.  Next time I may add more dressing and a touch more sugar.  

Comments

  1. A little bit of grated carrot or purple cabbage looks nice in this salad too.

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  2. The proportions listed here work well for about a half head of cabbage. It does depend on the size of cabbage but for a cabbage head with about a 7-9 inch diameter use about half the head for the proportions listed above.

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