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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Great for cookouts and picnics (when you don't want to use a mayo-based dressing) as well as for any time. Definitely a family favorite. The recipe makes a bunch but is easily cut in half. Ingredients:
2 heads cabbage, shredded |
2 bell peppers, chopped |
2 large onions, chopped |
1 (4 ounce) jar pimientos, drained |
2 -3 carrots, peeled and grated |
1 teaspoon mustard seeds |
1 teaspoon celery seed |
1 teaspoon salt |
1 1/2 cups vinegar |
1 1/2 cups vegetable oil |
3/4 cup sugar |
Directions:
1. In a medium saucepan, bring vinegar, oil, sugar, mustard seed, celery seed, and salt to boil, remove from heat and let cool 5 minutes.
2. Combine vegetables in large bowl.
3. Pour marinate over vegetables; cover tightly and refrigerate for at least 24 hours.
4. Toss before serving.
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