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