Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

A wonderful creamy salad recipe that came with my first food processor in 1978.

Ingredients Nutrition

Directions

  1. Place vegetables in large bowl. Set aside. In processing bowl Whisk vinegar, oil, sugar, salt, pepper and mayonnaise till smooth.
  2. Pour over vegetables and toss.
  3. Cover and refrigerate overnight stirring occasionally to blend flavours.
  4. Vegetables can be shredded mechanically or manually.
  5. 8 hours are cooling time.

Reviews

(7)
Most Helpful

This was so quick to make in the food processor... and tasty too. I used an orange bell pepper instead of green, which tasted good, but made my coleslaw look exceptionally orange. Made for ZWT6.

Queen Dana July 02, 2010

I too made in the food processor. Easy and quick. Great summer party salad. Thanks! Made for ZWT 6

Rita~ June 01, 2010

Perfection in a bowl. I used everything fresh from the garden, cabbage, onions, carrots, and yellow pepper. I don't think this can make it overnight, as everyone wanted to eat some (a little bit) now. I give up! I used the recipe as instructed with no substitutions. Made for ZWT #6 May 2010

Andi of Longmeadow Farm May 28, 2010

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