Spanish cole slaw
20 servings
Ingredients
| Quantity | 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 | Red pepper, chopped | |
| 2 | Green peppers, chopped | |
| 1 | large | Onion, diced or grated |
| 1 | Carrot, grated (optional) | |
Directions
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@...)