Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Head cabbage |
½ cup | Red or green pepper; chopped |
1 cup | Chopped onion |
¾ cup | Sugar |
1 cup | White vinegar |
1 teaspoon | Sugar |
1 teaspoon | Salt |
¾ cup | Salad oil |
1 teaspoon | Dry mustard |
1 teaspoon | Celery seed |
DRESSING
Shred or chop cabbage, onions and peppers. Sprinkle sugar on top. Combine dressing ingredient and bring to boil Toss dressing with cabbage mixture.
Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without loosing its freshness. busted by sooz Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland <kirkland@...> on Oct 28, 1997