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 :