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Restaurant-Style Coleslaw I
May 30, 2006

Wonderful recipe. I use half the cabbage and the let it sit for twenty four hours, for the flavors to mix. Prior to serving I take the unused cabbage, soak it in ice water for half an hour then after draining it I put it in the spinner to dry it out. Then I fold it all together, and serve. This gives you the Flavor, and the crunchiness. Nector of the gods.

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