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  • Cole Slaw

    1 posts, 1 voices, 561 views, started Jul 4, 2009

    Posted on Saturday, July 4, 2009

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    • inactive
      Sapphire
      Offline

      Cole Slaw  

      Yield: Serves 8

      1/2 cup distilled white vinegar
      6 tablespoons sugar
      6 tablespoons vegetable oil
      2 1/2 teaspoons dry mustard
      1 teaspoon celery seeds

      1 medium cabbage (about 1 1/4 pounds), thinly sliced
      1 large onion, thinly sliced
      1 large green bell pepper, thinly sliced
      preparation

      Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

      Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally. (Best if made one day ahead. Cover; keep refrigerated.)



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