Overnight Coleslaw
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12 c. shredded cabbage (1 med. Head)
1 green pepper, chopped
1 med. Red onion, chopped
2 carrots, shredded
1 c. sugar
Dressing:
2 tsp. Sugar
1 tsp. EACH: dry mustard, celery seed, salt
1 c. vinegar
¾ c. vegetable oil
In a large bowl, combine first four ingredients.
Sprinkle with sugar; set aside.
In a saucepan, combine dressing ingredients; bring to a boil.
Remove from the heat and pour over vegetables,
stirring to cover evenly. Cover and refrigerate overnight.
Stir well before serving. Yield: 12-16 servings.
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