This
recipe from CDKitchen for Bob Evans Cole Slaw makes 4 servings
1/2 cup mayonnaise
1/4 cup
milk
1 tablespoon
sugar
1 teaspoon vinegar
1 dash Tabasco
Salt and pepper to taste
2 cups finely minced cabbage
1 raw carrot blender minced fine
1 large dark green kale leaves minced to size of confetti
With wire whisk mix together mayonnaise,
milk,
sugar, vinegar, Tabasco,
salt and pepper. Set aside.
Combine cabbage and carrot plus kale leaves. Refrigerate tightly covered several hours or over night before serving.
Do not
freeze.
Please note:
This is a copy
cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual
recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this
recipe may cause. This
recipe is not an original
recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home
cook to attempt to duplicate.