Coleslaw (2)

    1 pound of Cabbage - finely shredded
    1 medium Onion - finely chopped
    1 medium Green Pepper - finely chopped
    Celery Seeds to taste
    ½ cup Sugar
    Salt to taste
    Black Peppers - fresh grounded to taste
    ½ cup Salad Oil
    ½ cup Vinegar

- In a large bowl, combine the cabbage, onions, and green peppers.
- In a saucepan, combine the vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl.
- Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables.
- Refrigerate coleslaw for several hours or overnight for best flavor.

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