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
From the July 2002 issue.