Prep 1 hr
Cook 0 mins
This is a delicious coleslaw served at Zehnders Restaurant in Frankenmouth, Michigan. It is taken from "The Flavours of Frankenmouth" written by Chef John Zhender. It is Zehnder's Most Requested Recipe.
- 6 ounces half-and-half (You can also substitute sour cream for half and half if you desire a thicker dressing)
- 1 1⁄2 cups salad dressing
- 7 ounces white vinegar
- 1 1⁄2 cups sugar
- 1⁄2 tablespoon Zenders chicken seasoning poultry seasoning
- 1 head cabbage, finely shredded
- 1⁄4 cup carrot, shredded,per lb of cabbage
- 1⁄4 cup onion, finely chopped,per lb. of cabbage
- 1⁄4 cup red cabbage, shredded,per lb. of cabbage
- 1⁄4 cup green pepper, finely chopped,per lb. of cabbage (I also sometimes use red pepper too)
- Mix first 5 ingredients until smooth.
- (Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices.
- I use the Zender's seasoning.
- Store in refrigerator.
- Chill before using.
- Shred cabbage.
- Add carrots, onions, red cabbage and green peppers.
- Add dressing until it coats the cabbage but doesn't make it soggy.
- Recipe may be halved as it makes a large quantity, otherwise.
Being Michiganders living near Frankenmuth, it's embarrassing to find this recipe through a Canadian! But, thanks for sharing--an easy, versatile recipe to adjust to one's tastes. Heed the advice to just coat the cabbage. It's easy to overdo adding too much dressing. Still turned out very tasty, but next time I'll pay attention better. Thanks--oh yes, we also love visiting Ontario because everyone is so much more polite than in Michigan. Another thank you for that!