Cole slaw that keeps

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


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

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