Stuart Anderson'S Black Angus Coleslaw Recipe

Name: Stuart Anderson'S Black Angus Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 1/2 cup cider vinegar; 1/4 cup sugar; 3 lbs cabbage, finely shredded; green leaf lettuce, for garnish; DRESSING; 1 1/2 cups mayonnaise; 3 tablespoons white vinegar; 6 tablespoons sugar; 2 tablespoons sour cream; 1/2 teaspoon prepared horseradish; 1 pinch paprika

Servings: persons

2 1/2 cups water
1/2 cup cider vinegar
1/4 cup sugar
3 lbs cabbage, finely shredded
green leaf lettuce, for garnish
DRESSING
1 1/2 cups mayonnaise
3 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons sour cream
1/2 teaspoon prepared horseradish
1 pinch paprika

1
Combine water, vinegar and sugar until sugar is dissolved.
2
Add cabbage to the mixture.
3
Toss thoroughly.
4
Marinate for at least an hour.
5
Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
6
To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
7
Toss drained cabbage with some of the dressing.
8
Serve on plates lined with lettuce leaves.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups water, 1/2 cup cider vinegar, 1/4 cup sugar, 3 lbs cabbage, finely shredded, and more.

Yes, Stuart Anderson'S Black Angus Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuart Anderson'S Black Angus Coleslaw

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