Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Salt |
| 3 tablespoons | Brown sugar -- packed |
| ½ teaspoon | Dry mustard |
| ⅓ cup | Cider vinegar |
| 2 cups | Chopped cabbage |
| ½ cup | Chopped green bell pepper |
| 1 cup | Chopped celery |
IN BOWL, COMBINE SALT, brown sugar, dry mustard and cider vinegar, stirring until blended. Add cabbage, bell pepper and celery and toss until well coated with dressing. Serve chilled.
Makes 3½ Cups MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Recipe By :