1 green pepper, chopped
1 med. red onion, chopped
2 carrots, shredded
1 cup sugar
Dressing:
2 tsp. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1 cup vinegar
3/4 cup vegetable oil
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| OVERNIGHT COLESLAW | |||
| Serves 12-16 | |||
| 12 cups shredded cabbage (1 med. head) 1 green pepper, chopped 1 med. red onion, chopped 2 carrots, shredded 1 cup sugar Dressing: 2 tsp. sugar 1 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1 cup vinegar 3/4 cup vegetable oil |
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| In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving. | |||