Coleslaw

Good Housekeeping's Cooking with Susan, 1967

20 minutes — 4 Servings Print RecipeEmail Recipe

Ingredients

4	cup	green cabbage (finely shredded)
1	tablespoon	onion (minced)
1⁄3	cup	celery (diced)
1⁄3	cup	green pepper (slivered)
1⁄3	cup	carrot (grated)
1⁄4	cup	radishes (sliced)
		coleslaw dressing

Instructions

Gently toss vegetables together, then toss with Coleslaw Dressing. Refrigerate until ready to serve.

Notes

For a variation, you may substitute 1/2 cup diced tomatoes for carrot and radishes. An equal amount of raw green beans (slivered) may be used in place of the green peppers.

Chinese cabbage may also be used.

Coleslaw

Ingredients

Instructions

Notes

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