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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The fresh flavor and crunchy texture of garden vegetables star in this tart colorful coleslaw. Lightly dressed with vinegar and oil, it's a refreshing summer salad. My mom fixed it often when I was growing up...and it continues to be requested often. Pat Cole Polebridge, Montana Ingredients:
6 cups shredded cabbage |
4 medium carrots, shredded |
4 celery ribs, chopped |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped onion |
1/2 cup cider vinegar |
1/4 cup vegetable oil |
1/4 cup sugar |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
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