 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I developed this recipe after my mom made a similar version. I changed a couple of her items and ended up with this sweet-tangy salad. -Jenn Sitts, Oneonta, NY Ingredients:
6 cups shredded cabbage (about 1/2 head) |
1 cup shredded carrot (about 1 medium) |
1 cup chopped green bell pepper (about 1 medium) |
1/2 cup chopped red onion |
1/2 cup sugar |
1/2 cup white wine vinegar |
2 tablespoons olive oil |
1 teaspoon dry mustard |
1/2 teaspoon celery seeds |
1/2 teaspoon salt |
Directions:
1. Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.
|
|