Yield: 6 Servings
|1 medium||Head cabbage; 2-1/2 to 3 pounds|
|1 large||Onion; minced|
|1 large||Green onion; minced|
|1 small||Sweet red pepper; minced|
|4||Stalks celery; sliced thin|
|½ cup||Vegetable oil|
|1¼ cup||White vinegar|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||White pepper|
|½ teaspoon||Dry mustard|
|½ teaspoon||Garlic powder|
|¼ teaspoon||Cayenne pepper|
Place first 5 ingredients in a large salad bowl and mix well. In a saucepan, heat oil and bay leaf and stir in the flour, but don't let it brown. Add sugar and water, stirring until thickened. Pour in the vinegar and spices and stir until you have a thick sauce. Cool to lukewarm and pour over the slaw. Toss and mix well. Chill and serve cold. If you want a hotter slaw, add more cayenne. Serves 6.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .