Twenty-four hour slaw
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | large | Head of cabbage |
2 | larges | Bermuda onions |
Salt & pepper | ||
¾ | cup | Sugar |
1½ | cup | Vinegar |
1 | teaspoon | Celery seed |
1 | tablespoon | Prepared mustard |
1 | teaspoon | Salt |
1 | cup | Salad oil |
Directions
Shred cabbage; thinly slice the onions. Put together in a large bowl in alternate layers & sprinkle each layer with salt & pepper very lightly.
Combine sugar, vinegar, celery seed, mustard & salt. Bring to a boil; add salad oil & pour over cabbage & immediately cover tightly. Keep in refrigerator for 24 hours before serving.
MRS WALDO (PAULINE) WHEELER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .