Spanish cole slaw

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@...)

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