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You Asked For It: Red Lobster-style coleslaw

I would enjoy having the recipe for Red Lobster's coleslaw.

Joann Kordas, Largo

Cindy Shea of Spring Hill shares a Red Lobster-style coleslaw recipe she found on the Internet. Although I am not familiar with the restaurant version, I can say this is a good coleslaw. Eight cups of slaw mix is about a bag and a quarter, but I used almost half of the second bag. I made this early in the day and it was good by dinner and even better the next day. It would even be okay made just before a meal, but I found that the vinegar mellowed with time. Cindy's recipe called for Tony's seasoned salt, but I had to substitute with Morton's seasoned salt. I used brown mustard for the prepared mustard, but yellow would work as well. This would be delicious with barbecue.

Recipe requests

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>easy

Red Lobster-Style Coleslaw

1/3 heaping cup sugar

½ teaspoon Morton's seasoned salt

1/8 teaspoon pepper

¼ cup half-and-half

½ cup mayonnaise

¼ cup buttermilk

1 ½ tablespoons apple cider vinegar

2 ½ tablespoons lemon juice

1 tablespoon prepared mustard

8 cups bagged slaw mix

Combine sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth. Add slaw mix and stir until evenly coated. Cover and refrigerate until serving.

Source: Cindy Shea, Spring Hill

You Asked For It: Red Lobster-style coleslaw 04/06/10 [Last modified: Tuesday, April 6, 2010 5:31am]
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