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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. Martha Bontrager "LIKE" THIS RECIPE >> Back to Salad Recipes |
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Overnight Coleslaw Recipe ~
