12 c. shredded cabbage (1 med. cabbage)
1 green pepper, chopped
1 med. red pepper, chopped
2 carrots, shredded
1 c. sugar

Dressing:

2 t. sugar
1 t. dry mustard
1 t. celery seed
1 t. salt
1 C. vinegar
3/4 c. vegetable oil

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan combine dressing ingredients, bring to boil. remove from heat and pour over vegetables, stir to cover evenly. Cover and refrigerate overnight.
Yield: 12 – 16 servings.

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