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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A tangy coleslaw recipe, classic with a bit of a spin with dill seed adding great flavour. I'm fussy about coleslaw being just right and this is the best I've tried so far. Ingredients:
1 small head cabbage, shredded |
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1 small onion, finely chopped |
1 stalk celery, thinly sliced |
3/4 cup sugar |
1 cup vinegar |
1 teaspoon dill seed |
1 teaspoon ground mustard |
1 teaspoon salt |
3/4 cup vegetable oil |
Directions:
1. In large bowl, toss first six ingredients (cabbage through sugar).
2. In small saucepan, combine next four ingredients (vinegar through salt), and bring to a boil.
3. Remove from heat and add oil. Pour over cabbage mixture, and toss to coat.
4. Cover and refrigerate for at least 1hr.
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