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Coleslaw is a traditional favorite side to enjoy with your challah.
With just a few basic ingredients tossed in a simple creamy dressing with lots of sweetness, this will become your go-to coleslaw.
1 green cabbage
1 carrot
1 cup Gefen Mayo
1 cup sugar
1/4 cup Gefen Vinegar
1/2 teaspoon Haddar Salt
1/2 teaspoon Gefen White Pepper
Start by shredding the carrot with the smaller blade, and half of the cabbage heads, switch blade to the grate for the rest of the cabbage.
Place in large mixing bowl, add the rest of the ingredients and mix well, let it sit for 20 minutes, mix again before packing away.
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Wow, one cup sugar? I don’t like cole slaw that sweet!
Of course, bagged cabbage with a hechsher should be used. I’m wondering why Kosher.com didn’t insist on that? And I’m worried about what Yussie uses in his restaurant?
Buy the ready-cut, with a Hechsher.
The method of getting rid of the bugs is freezing the cabbage for 48 hours. Then defrost and rinse each leaf. This method won’t work for coleslaw but is great for stuffed cabbage.
does 1 cabbage and 1 carrot equal to a ready pack cole slaw mix?
It’s around 1 16oz bag of coleslaw.