Marinated slaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Shredded cabbage (1 1/2 - 2 lbs.) |
| 2 | tablespoons | Chopped pimientos |
| ½ | cup | Chopped green pepper |
| ¾ | cup | Chopped onion |
| 1 | cup | Sugar |
| 1 | cup | Vinegar |
| ½ | cup | Water |
| 1 | tablespoon | Mustard seed |
Directions
"This is a delectable dish that looks as good as it tastes. Mother usually saved this recipe for special occasions, but when she did make it, we sure enjoyed it. The best part is the mouth-watering dressing that even tempted us while it cooked." - Mary McGuire In a large bowl, combine the cabbage, pimientos, green pepper and onion. Toss lightly; set aside. Combine the remaining ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days.
From: "Taste of Home" Magazine, April/May 1995