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Broccoli Slaw

By: Konny Thomas  
"Here's a new twist on traditional coleslaw. It's easy to make and so delicious."

Rating: This weblink has been rated 8 times with an average star rating of 4.5 Read Reviews (7)

Rate/Review | 332 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 cups broccoli florets
  • 1 medium carrot, shredded
  • 2 cups shredded red cabbage
  • 1/2 cup raisins
  • 1 small sweet onion, chopped
  • 1 (16 ounce) bottle coleslaw dressing

Directions

  1. In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Stir before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2008 by ctmom 
Okay, so this was MORE than a hit. My husband, who bemoans the lack of good slaw "up North"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by denicemj 
I have made this slaw twice now and it was a hit both times. I did add a small jar of real... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by MRSJOEY 
I substituted golden raisins but really prefer to use dried cranberries (craisins), added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by robograndma 
My family loves this slaw, I saw it in a really big chain store and looked it up here. I make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Barbaradjt 
I like this recipe. I did make some changes second time I prepared. I added one tablespoon of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2008 by lindsay 
I fixed this for my mother's 50th birthday party and everyone loved it! I prepared as the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2008 by Kim 
Good as is! MORE

 
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