Lemon slaw

Yield: 10 Servings

Measure Ingredient
6 cups Finely shredded cabbage
2 mediums Carrots; finely shredded
1 small Onion; finely chopped
1 small Green pepper; finely chopped
¾ cup Oil
⅓ cup Vinegar
⅓ cup Water
1 cup Sugar
¼ teaspoon Mustard seed
1 teaspoon Salt
1 teaspoon Celery seed
1 pack (3-oz) lemon gelatin

Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients except gelatin. Bring to a boil. Remove from heat. Add lemon gelatin. Stir to dissolve. Cool to lukewarm. Pour over slaw and toss well.

Cover and chill overnight or at least 6 hours. This will keep 2 to 3 weeks in refrigerator. Yield: 10 to 12 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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