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COLE SLAW

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2 oz. vegetable oil
1 oz. either vinegar, lime or
lemon juice
1/2 tsp. prepared mustard
1/4 tsp. celery salt
1 oz. mayonnaise
salt and pepper to taste
dash of paprika

Mix together the oil and vinegar, lime or lemon juice.
Add remaining ingredients. Pour over shredded cabbage and
refrigerate until ready to use. The slaw is better if made
ahead of time, so all flavors will have time to blend together.

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