This is my Mom’s iconic purple cole slaw that I made a week or so ago for the first time. Simply the best. We traditionally have it with grilled turkey and corn on the cob in the summer. My Mom reports that it was from a recipe in a California newspaper more than fifty years ago. Don’t leave out the bacon!
For 1.1/4 c dressing:
- 1 c sour cream
- 2 t. salt
- 1 1/2 t sugar
- 1/2 t paprika
- 1/4 t. pepper
- 1/4 c. white vinegar
Combine sour cream, salt, sugar, paprika and pepper. Gradually stir in vinegar. Cover and chill.
- 4 c. shredded green cabbage
- 2 c. shredded red cabbage
- 1 c. chopped green pepper
- 1 c. shredded carrot
- 1/2 c sliced radish
- 8 slices bacon; cooked & crumbled
20-40 minutes before serving mix with dressing and chill
Eat On Edgecliff 