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In this recipe for Serbian coleslaw, vinegar and oil are used to dress the shredded cabbage instead of sour cream, mayonnaise or heavy cream. It's a perfect warm-weather salad. Some cooks add shredded carrot, while others leave it out entirely. As with recipes of this type, the dish tastes better when made several hours or even a day ahead. Purchased shredded cabbage and carrots save time. Here's a larger picture of Serbian Coleslaw. Makes 4 to 6 servings of Serbian Coleslaw
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