Crunchy Sweet Coleslaw

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  • 1 (16-ounce) package coleslaw (tri-color preferred)
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 medium Granny Smith apple, cut into small chunks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 2 tablespoons milk
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon white wine vinegar


In a large bowl, combine cabbage, bacon, onions and apple.
In a separate bowl, thoroughly mix remaining ingredients. Add to cabbage and toss to coat.
Cover and refrigerate at least four hours before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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