Yield: 20 servings
Measure | Ingredient |
---|---|
1 cup | Salad oil |
1 cup | White vinegar |
¼ teaspoon | Instant horseradish |
1⅓ cup | Sugar |
2 tablespoons | Salt |
2 tablespoons | Celery seed |
¾ teaspoon | Black pepper |
¼ teaspoon | White pepper |
2 pounds | Cabbage head, chopped or shredded |
1 pounds | Red cabbage head, chopped or shredded |
1 \N | Red pepper, chopped |
2 \N | Green peppers, chopped |
1 large | Onion, diced or grated |
1 \N | Carrot, grated (optional) |
Combine the first 8 ingredients; boil rapidly for 1 minute. Mix throroughly and add to mixed vegetables. Refrigerate several hours before serving.
Typed in Meal-Master format by Arthur Cloninger (acloning@...)