Overnight coleslaw

Yield: 1 servings

Measure 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

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

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