Dolly Parton's Coleslaw

• Source: Newspaper clipping from Cooking With Country Music Stars, Copyright 1986 Marmac Publishing Company, Atlanta, Georgia
• Verdict: keep
• Why: A celebrity recipe clipping that surfaced from the archives. Dolly's coleslaw uses pickle juice as the secret weapon — sweet pickle juice and white vinegar over chopped cabbage, onion, carrot, bell pepper, and dill pickle, bound with mayo. Dead simple, feeds a crowd. The kind of recipe that lives on an index card in someone's kitchen drawer for thirty years.

Ingredients

• 1 medium head cabbage, chopped
• 1 medium onion, finely chopped
• 1 carrot, chopped or grated
• ½ bell pepper, finely chopped
• 1 dill pickle, chopped (or 1 tbsp pickle relish)
• 2 tsp sugar
• ¼ tsp black pepper
• 1 tsp salt
• ¼ cup sweet pickle juice
• ¼ cup white vinegar
• 1 cup mayonnaise

Directions

Chop all vegetables and pickle, place in a large bowl. Sprinkle sugar, black pepper, and salt over the vegetables. Pour sweet pickle juice and white vinegar over the mixture. Add mayonnaise. Toss everything together until well combined. Refrigerate until ready to serve.

Prep time: 10–12 minutes · Serves: 10–12

A CookLang version of this recipe lives at recipes/dolly-parton-coleslaw.cook for scaling and ingredient parsing.