Recipe for Coleslaw with Olives 
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Yield:
1
Ingredients:
Amount Ingredient
1 head cabbage (2-pound) with attractive outer leaves
2 med carrots peeled and coarsely grated
1 cup Spanish olives stuffed with pimientos (5 1/2- to 6-ounce jar) sliced
3 tbl best-quality prepared mayonnaise
Instructions:
Instructions: Remove outer leaves from cabbage. Rinse and pat dry. Store in plastic food bag in refrigerator until ready to garnish slaw.

Quarter cabbage and remove and discard tough inner cores. Cut quarters into 1/4-inch-wide strips and chop strips finely. Measure enough to make 8 cups. Place in medium mixing bowl. Add carrots and olives to bowl. Stir in mayonnaise and mix well. Let mixture stand at cool room temperature or cover with plastic wrap and refrigerate at least 3 hours or longer.

Makes 4 very generous servings.

Serving Ideas : To serve, line shallow bowl with cabbage leaves. Stir chives into slaw and mound in bowl.

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