Yield: 6 servings
|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|
|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