Using hand grater or food processor, shred cabbage. Finely shred
peppers.
In a large bowl, combine shredded cabbage, peppers, onion and set
aside.
To make dressing- in a 1-quart saucepan, combine vinegar, oil, sugar,
dry mustard, celery seed, salt and pepper and bring to a boil over
moderate heat. Stir to dissolve sugar, and boil for 3 minutes.
Pour hot dressing over cabbage mixture and toss well. Let stand at
room temperature 30-60 minutes, tossing occasionally. For best
flavor, cover and refrigerate two days before serving. Keeps in
refrigerator up to ten days.
Originally Submitted
4/18/2008
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