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Silver Lake Coleslaw
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Description
My husband’s step-father’s sister made this for one of our communal meals at Silver Lake, Michigan two summers past. I usually do not like the premade Kraft coleslaw dressing, but the addition of peanuts and cilantro completely changed the flavor and texture of this simple dish!
Ingredients
- 1 bag Preshredded Cabbage For Coleslaw
- 1 bottle Kraft Coleslaw Dressing
- ¾ cups Peanuts- Toasted (salted Or Unsalted)
- 1 bunch Cilantro
Preparation
Chop the peanuts coarsely, not too fine because you want some chunks.
Clean the cilantro and separate the leaves from the stems. I usually use a bunch where the stem bunch is about as thick as my thumb.
Mix the cilantro (can be roughly chopped if desired) with the cabbage, peanuts and dressing. Allow to mellow in the fridge for half an hour. Serve. Goes great on pulled pork sandwiches or just as a side dish.
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2 Comments
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Mama Holli of Nobody Puts Mama In A Corner! on 1.24.2010
I CLICKED 5 MITTENS but it pulled up only 1 when I rated this! So I did not want you to think someone rated it low!! It was me I goofed! Sorry!
Mama Holli of Nobody Puts Mama In A Corner! on 1.24.2010
I love cilantro in my cole slaw!