Cole Slaw (Low Carb)
INGREDIENTS:
4 1/2 ga WATER; COOL
2 1/3 lb CABBAGE WHITE FRESH
1 lb SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2
2 oz WORCESTERSHIRE SAUCE
8 oz MUSTARD PREP. 1 LB JAR
1 c VINEGAR CIDER
1 1/4 oz SALT TABLE 5LB
4 1/2 ga WATER; COOL
2 1/3 lb CABBAGE WHITE FRESH
1 lb SUGAR; GRANULATED 10 LB
2 1/2 lb SALAD DRESSING #2 1/2
2 oz WORCESTERSHIRE SAUCE
8 oz MUSTARD PREP. 1 LB JAR
1 c VINEGAR CIDER
1 1/4 oz SALT TABLE 5LB
1. BREAK EACH DISC INTO 4 OR 5 PIECES. ADD WATER; ALLOW TO REHYDRATE 15 TO 60 MINUTES UNDER REFRIGERATION, STIRRING OCCASIONALLY. DRAIN THOROUGHLY.
2. COMBINE SALAD DRESSING, WORCESTERSHIRE SAUCE, CELERY SEED, SALT, MUSTARD, VINEGAR, AND SUGAR; BLEND WELL.
3. POUR DRESSING OVER DRAINED CABBAGE. TOSS LIGHTLY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: M01000
SERVING SIZE: 1/2 CUP (4
2. COMBINE SALAD DRESSING, WORCESTERSHIRE SAUCE, CELERY SEED, SALT, MUSTARD, VINEGAR, AND SUGAR; BLEND WELL.
3. POUR DRESSING OVER DRAINED CABBAGE. TOSS LIGHTLY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
Recipe Number: M01000
SERVING SIZE: 1/2 CUP (4