A dear friend, Judy, gave me this recipe. Judy used to make the cole slaw for the spring meeting of friends and board members of the then Institute of Christian Studies gathering of 50-75 people. The coleslaw is perfect to make for a large group!
Only changes, I use Safflower Oil because its considered healthier by some and it’s lighter in taste. I usually, leave out the one teaspoon of poppy seeds that Judy’ recipe includes. And I use less onion, as printed below. In summary: Make to your personal taste!
LADYBUG’s Coleslaw (serves: 10-12)
1 C. Sugar
1 C. Apple Cider Vinegar
Mix thoroughly together.
1 C. Canola or Safflower Oil
2 1/2 tsp. Salt
1 1/2. tsp. Pepper
Dash Garlic Powder
Then add mixture to 2#. Bag of Coleslaw.
Add the following:
1/4 C. Chopped Bell Pepper
3 Tbsp. Finely Chopped Onion
Toss and refrigerate 1-2 hrs.
Note: 2# bag Taylor’s Coleslaw -washed and ready shredded cabbage ( I buy at Sam’s for $1.99).
1/2 dressing recipe per 2# shredded cabbage.
If extra dressing, refrigerate; it stays good for weeks!
From Linda King