Yield: 1 servings
Measure | Ingredient |
---|---|
12 cups | Shredded cabbage (1 medium head) |
1 \N | Green pepper, chopped |
2 teaspoons | Sugar |
1 teaspoon | Dry mustard |
1 teaspoon | Celery seed |
1 medium | Red onion, chopped |
2 \N | Carrots, shredded |
1 cup | Sugar |
1 teaspoon | Salt |
1 cup | Vinegar |
¾ cup | Vegetable oil |
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