spanish slaw
- Categories
- None
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Shredded cabbage |
| ¼ cup | Chopped green pepper |
| ⅓ cup | Vinegar |
| 4 teaspoons | Sugar; (diabetes use equal) |
| 1 tablespoon | Diced pimientos |
| 1 teaspoon | Grated onion |
| 1 teaspoon | Celery salt |
| ½ teaspoon | Ground mustard |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
Notes:Mary Ann Valdez, San Antonio, Texas. COUNTRY MAGAZINE In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients: shake well. Pour over cabbage mixture just before serving: toss to coat. Serve with slotted spoon. Yield: 6 servings.
Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998
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