Yield: 6 servings
Measure | Ingredient |
---|---|
1 medium | Head green cabbage - cored and shredded |
2 mediums | Carrots; peeled and grated |
1 \N | Green bell pepper; cored, seeded and finely diced |
2 tablespoons | Onion, grated |
2 cups | Prepared mayonnaise |
¾ cup | Granulated sugar |
¼ cup | Dijon-style mustard |
¼ cup | Cider vinegar |
2 tablespoons | Celery seeds |
1 teaspoon | Salt |
⅛ teaspoon | White pepper |
1) Wash cabbage and discard tough leaves. Core and shred.
Place cabbage, carrots, green pepper and onion into a large bowl.
2) In another bowl, mix together remaining ingredients. Pour over veggies in large bowl. Toss well.
3) Cover and chill for 3 - 4 hours before servings.
Per serving: 711 calories, 62 g fat, 37 mg cholesterol.
Corky's Bar-B-Q, Memphis, Tenn. May 95, Parade magazine posted by teri chesser May 95
Submitted By TERI CHESSER On 5-27-95