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@...)
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