Mexican slaw

Yield: 8 Servings

Measure Ingredient
¾ cup Cider vinegar
½ cup Sugar
2 teaspoons Dry mustard
1 teaspoon Celery seed
1 teaspoon Salt
⅛ teaspoon Cayenne
½ cup Vegetable oil
1 medium Cabbage head -- shredded
1 large Bermuda onion -- thinly
\N \N Sliced
1 medium Green bell pepper -- thinly
\N \N Sliced
1 medium Red bell pepper -- thinly
\N \N Sliced
1 can 8-oz corn -- drained
½ cup Black olives -- sliced
½ cup Green olive -- sliced
1 can 7 oz. green chile -- diced,
\N \N Drained

In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt, and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar disolves, 1-2 min. Remove from heat and let cool. Whisk in oil.

In large serving bowl, combine remaining ingredients. Pour on dressing and toss. Cover and refrigerate until serving time.

Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 15:05:32 -0500 From: Fran <frich@...>

Recipe By : 365 Ways to Cook Vegetarian

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