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Creamy Coleslaw

    3/4 cup mayonnaise
    3 tablespoons sugar
    1 1/2 tablespoons white wine vinegar
    1/3 cup oil
    1/8 teaspoon onion powder
    1/8 teaspoon dry mustard
    1/8 teaspoon celery salt
    1 dash black pepper
    1 tablespoon lemon juice
    1/2 cup half-and-half
    1/4 teaspoon salt
    1 large head cabbage, shredded

  Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry
 mustard, celery salt, pepper, lemon juice, half-and-half and salt.
 Stir until smooth. Pour coleslaw dressing over shredded cabbage in a
 large bowl and toss until cabbage is well coated. Keep coleslaw
 refrigerated - best when made one day before serving.