Overnight coleslaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Shredded cabbage (1 medium head) |
| 1 | Green pepper, chopped | |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Celery seed |
| 1 | medium | Red onion, chopped |
| 2 | Carrots, shredded | |
| 1 | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | cup | Vinegar |
| ¾ | cup | Vegetable oil |
Directions
DRESSING
In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving.
Yield: 1216 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994