Recipe by Rick Falsetta
"Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar, and vegetable oil is close to what's served at popular fried chicken, burger, and fish restaurants."
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1 (16 ounce) bag
creamy salad dressing (such as Miracle Whip®)
prepared horseradish, or more to taste
We really liked this coleslaw. The bitter was just enough to offset the sweet. The only thing I would change would be to cut the amount of sauce in half. It was too much sauce for that much slaw.
Really good!! I added a dash of milk, and used olive oil instead. The horseradish was the key ingredient!!
The recipe's name is correct, but the horseradish helps balance out the sweetness. I didn't use coleslaw mix, just shredded the cabbage and carrots in the food processor, and used "light" salad dressing and Splenda for the sugar. I liked it, probably would cut back a little on the sugar/Splenda next time, but wouldn't hesitate to make again. Thanks, Rick, for sharing your recipe.
My family thought this was very good, although sweet. I added lemon juice to kill the sweetness. Next time I'll adjust the sugar as I make it, so it's not as sweet. Served this with crab cakes and homemade french fries.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Restaurant Coleslaw
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 108
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