Pickled Coleslaw

1	large	cabbage, shredded		1	tbsp	salt
2		carrots, shredded fine		1	cup	vinegar
2	large	onions, thinly sliced		2	tsp	prepared mustard
1		red pepper, cubed		1/4	cup	sugar
1		green pepper, cubed		3/4	cup	salad oil
3/4	cup	sugar
Toss vegetables together in a large bowl. Sprinkle 3/4 cup sugar, and salt over the vegetables and mix well. Let stand while preparing the dressing. Mix vinegar, mustard and 1/4 cup sugar together in small saucepan. Bring to boil over medium-high heat. Add salad oil and when bubbling, pour over vegetables. Stir well, cover and chill overnight. Keeps fresh in refrigerate for weeks. Yields: 25 servings.

coleslaw.html
This page by Pat
updated August 18, 2000

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