Spanish slaw
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Shredded cabbage |
| ¼ | cup | Chopped green pepper |
| ⅓ | cup | Vinegar |
| 4 | teaspoons | Sugar; (diabetes use equal) |
| 1 | tablespoon | Diced pimientos |
| 1 | teaspoon | Grated onion |
| 1 | teaspoon | Celery salt |
| ½ | teaspoon | Ground mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Notes:Mary Ann Valdez, San Antonio, Texas. COUNTRY MAGAZINE In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients: shake well. Pour over cabbage mixture just before serving: toss to coat. Serve with slotted spoon. Yield: 6 servings.
Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998