Monday, June 17, 2013

Lemony Cole Slaw

This recipe was a hit at the Ronald McDonald House and serves about 60

Lemony Italian Cole Slaw

3 1/4 cup sour cream
4-5 tablespoons sugar
13 tablespoons lemon juice
13 tablespoons olive or vegetable oil
2 1/2 teaspoon salt
1 teaspoon pepper

27 cups shredded green cabbage (5 small heads)
13 cups thinly sliced fennel bulb (5 large bulb)
2 1/2 cup chopped fresh Italian (flat-leaf) parsley
2 cup sliced green onions (about 25 medium)

In small bowl, mix dressing ingredients; set aside. In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors. 

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