Coleslaws recipes

Course : Coleslaws
Source: Walter Jetton's LBJ Barbecue Book (1965)
Serves: 20

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Ingredients:

3 pounds fresh cabbage

2 large dill pickles -- chopped

1/2 cup mayonnaise

1/2 cup sugar

1 teaspoon salt

Shred up the cabbage and add all the other ingredients. Mix well and let stand a while before serving so that the flavors blend.