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Toss in this dressing and let it marinate in the fridge for a few hours before dinner
If youre planning on storing the coleslaw for awhile, I would use all green cabbage because the red cabbage tends to bleed color and make the coleslaw pink
Ingredients Nonstick cooking spray or vegetable oil 2 tablespoons bacon grease lard, or neutral oil 1 medium yellow onion diced 1 medium green bell pepper diced 2 ribs celery stalks diced 10.5 ounces cream of mushroom soup canned 10.5 ounces cream of celery soup canned 1 teaspoon black pepper 1 teaspoons dried ground sage 1 teaspoons poultry seasoning Cornbread baked and cooled 1 cups chicken broth plus up to cup more if needed Instructions Preheat oven to 350F
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