Crunchy refrigerator coleslaw
12 servings
Ingredients
| Quantity | 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 |
Directions
DRESSING
* 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