Model Horse Mania 2015


By popular demand, here is Betsy Groff's Coleslaw recipe:

1 lb. bagged shredded coleslaw mix

1/4 cup mayonnaise

1 Tablespoon mustard

3/4 teaspoon apple cider vinegar

1/3 cup sugar

1/2 teaspoon black pepper

1/8 teaspoon cayenne (optional)

Combine sauce ingredients in a small bowl.  Toss with cabbage.  Cover and chill for at least 1 hour before serving.  

Once the coleslaw is mixed it only keeps for a couple of days in the refrigerator.  I generally mix up a bigger batch of the sauce and keep it separate from the cabbage and use it as needed.  The sauce will keep for several weeks in the refrigerator.

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