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Cole Slaw

The radishes add bite to the cole slaw. They should be peeled if you don't want to add color to this cole slaw. The natural vegetable dye from the radishes will turn this dish a delicate pink.

3 cups cabbage (1 small cabbage)

2 medium carrots

6 small radishes, peeled.

1 small red onion, chopped medium fine

3/4 to 1 cup mayonaise

a dash of cayenne pepper

cider vinegar to taste

salt and black pepper to taste


1. Slice and Shred Cabbage, carrots and radishes.

2. Add mayonaise and mix thoroughly.

3. Chill for at least 30 minutes to let flavors marry.

Delicious served with fried fish or fried shrimp.

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
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