Coleslaw

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I know this isn’t the most exciting food, but I do love traditional coleslaw. I got this recipe from a chef at the UVU culinary school. Her version was better, but this is still good and I would give it a 7.5. I would make it again.

Dressing:

8 oz. mayo

4 oz. sour cream

1 oz. sugar

1 oz. cider vinegar

1 garlic glove, minced

 

Pour over:

 

1 lb. green cabbage, shredded

8 oz. red cabbage, shredded

4 oz. shredded carrots

 

Add salt to taste.

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