Crunchy refrigerator coleslaw

Yield: 12 servings

Measure Ingredient
1 Cabbage head -- shredded
1 cup Green peppers -- julienned
2 Carrots -- shredded
1 Bermuda onions -- minced
1 cup Jicama
1 cup Sugar
2 teaspoons Sugar
1 teaspoon Celery seed
teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Dry mustard
1 teaspoon Cilantro -- minced
1 teaspoon Fresh parsley
¼ teaspoon Ground basil
¾ cup Vegetable oil
1 cup Cider vinegar


* Add julienned or chopped jicama just before serving.

1. Shred the cabbage very thin. Combine with pepper, minced onion, and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage. 2. In a saucepan, combine all the dressing ingredients. Bring to a boil; remove from heat. While still hot, pour this over the cabbage mixture, blending well. 3. Cover and refrigerate 8 hours or overnight. Add jicama and stir again before serving.

Recipe By : Jo Anne Merrill

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