This is tangy, delicious, and gets even better when made several days ahead rather than just one day. It will turn even the most devout mayo-based cole slaw haters into fans of cabbage. A definite keeper!
1/2 cup sugar
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons cider vinegar
2 teaspoons salt
2/3 teaspoon black pepper, coursely ground
2 teaspoons dry mustard
2/3 teaspoon celery seed
1/2 green pepper, seeded and finely sliced
1 pound bag of shredded cabbage/cole slaw mix
1 small onion, finely sliced
1. In saucepan, combine sugar, oil, vinegar, salt, pepper, dry mustard, and celery seed. Bring to a boil. Turn off heat and stir well. Wait for it to cool…about 15 minutes.
2. layer green peppers, cabbage and onions in a glass bowl. Pour dressing over all and mix. Cover and refrigerate 24 hours before serving.
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