Laura Novosad’s Confetti Slaw
I can’t stand sweet cole slaw,” says Laura Novosad, “so I came up with this recipe. It looks real pretty with all the colors. Beans and cole slaw have gone over pretty well here.” 1 head green cabbage 1/2 head red cabbage 3 large carrots 1/2 bottle Wishbone Italian dressing (or the Italian dressing of your choice) Shred the cabbage and carrots, and combine in a large bowl with the Italian dressing. Allow to marinate for 1 hour before serving. Serve with any kind of barbecue, along with cold canned peaches. Makes 8 cups. Novosad’s BBQ and Sausage Market 105 La Grange Street, Hallettsville 361/798-2770 See the full article in the July 2002 issue. |
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