PENNSYLVANIA DUTCH COLESLAW

My mother used to make this salad, which stays crunchy for days and travels well for lunches and potlucks.

—Deb Darr, Falls City, OR

Prep: 15 min. + chilling • Makes: 16 servings

• 1 medium head green cabbage, shredded (about 8 cups)
• 1 cup shredded red cabbage
• 4 to 5 carrots, shredded
• 1 cup mayonnaise
• 2 Tbsp. cider vinegar
• ½ cup sugar
• 1 tsp. salt
• ¼ tsp. pepper

In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.

¾ cup: 146 cal., 11g fat (2g sat. fat), 5mg chol., 239mg sod., 11g carb. (9g sugars, 2g fiber), 1g pro.