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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. It's nice to rely on do-ahead dishes like this when feeding a crowd. —Andrea Hutchison, Canton, Oklahoma Ingredients:
1 large head cabbage, shredded (about 20 cups) |
2 large onions, thinly sliced |
2 celery ribs, thinly sliced |
2 large carrots, thinly sliced |
1 large cucumber, thinly sliced |
1 large green pepper, chopped |
1 jar (4 ounces) diced pimientos, drained |
1-1/2 cups sugar |
1-1/2 cups vinegar |
1/2 cup vegetable oil |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon ground mustard |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1/4 teaspoon pepper |
Directions:
1. In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week. Yield: about 20 servings.
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