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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too. —Fern Hammock, Garland, Texas Ingredients:
12 cups shredded cabbage (1 medium head) |
1 green pepper, chopped |
1 medium red onion, chopped |
2 carrots, shredded |
1 cup sugar |
dressing |
2 teaspoons sugar |
1 teaspoon ground mustard |
1 teaspoon celery seed |
1 teaspoon salt |
1 cup white vinegar |
3/4 cup canola oil |
Directions:
1. In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Yield: 12-16 servings.
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