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Cole Slaw Dressing

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Cole Slaw Dressing
By Mary Long, Chef & Owner of The Basics
319 N. Front Street
Cotton Exchange, Downtown Wilmington
(910) 343-10502 eggs, beaten

1/2 c sugar
1/2 c cider vinegar
1/2 tsp salt
dash fresh ground pepper
1/2 tsp celery seed

Combine all ingredients in small saucepan. Place on medium low heat and cook, stirring frequently, until dressing thickens enough to coat back of spoon. Chill. Makes 1 cup dressing, enough for about 4 cups shredded cabbage and carrots. Can be made 2-3 days ahead.

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