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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From my collection of handwritten recipes 1970-1984. Note: Overnight chilling is not included. Ingredients:
1 cup cider vinegar |
1/2 cup sugar |
1/4 cup oil |
1 teaspoon prepared mustard |
1 teaspoon celery seed |
1 teaspoon salt |
1/4 teaspoon pepper |
4 quarts shredded green cabbage |
1 small onion, chopped |
1 (4 ounce) jar pimiento, chopped |
Directions:
1. Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.
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