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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love to make this recipe during the fall and winter months when salad ingredients are less abundant. I also enjoy the ease of preparation when using my food processor. Ingredients:
1 medium head cabbage, shredded |
4 mild white onions, thinly sliced |
2 large carrots, shredded |
1/2 cup vinegar |
1/2 cup sugar |
1 teaspoon ground mustard |
1 teaspoon celery seed |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup vegetable oil |
Directions:
1. In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times. Yield: 6-8 servings.
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