| Recipe: |
1 pound finely shredded cabbage
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup salad oil
salt
pepper
celery seed
Put cabbage, onion, and green pepepr in a large bowl.
In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl. Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor. |
