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Everlasting Cole Slaw
Submitted by Sarah Clark - Pennsylvania
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1 head cabbage
1/2 cup sugar
1small onion, finely chopped
2/3 cup cider vinegar
1 large to medium carrot finely grated
1 cup salad oil
2 ribs celery, chopped
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1 tsp mustard
1 green pepper, chopped
1 tsp celery seed
1 cup sliced black olives
1 T. salt
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Shred cabbage fine. Add onion, green pepper, carrots, celery and black olives. Place in a 11x 15 pan.
Not metal. Then add the 1/2 cup sugar over top. Add vinegar, salad oil, mustard, salt and celery seed
in sauce pan bring to a boil. Pour this over top of vegetables. Mix well, cover and chill. Must better
if made the day before you serve. Also keeps for a while in refrigerator. Also can be frozen. 11/17/2002
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