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Coleslaw

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  • 3 or 4 cups of shredded cabbage
  • 1 carrot, shredded
  • 1/4 cup minced onion (optional)
  • 1/2 cup mayonnaise1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • dash pepper

The cabbage is best thinly sliced into shreds with a sharp knife. Cut the cabbage in half, remove the core, and slice it across the bias, into thin strips. You can shred it in a food processor if you prefer, but it won't be as good. The carrot can be shredded on a cheese shredder, and so can the onion, or put them into the food processor too. Mix the vegetables in a large bowl with the mayonnaise, sugar, vinegar, lemon juice, salt and pepper. I use both the vinegar and lemon juice because it gives the slaw a pleasant flavor. You could substitute 2 tablespoons of either vinegar or lemon juice, and still come up with a tasty product. This makes about 8 servings.

Freezer Cooking

 
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