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Original Recipe from Taste of Home Magazine, Premiere Edition
According to Fern Hammock of Garland, Texas,
"This has been a very popular salad from my recipe box for a long, long time!
Before I retired, when my office had a covered-dish-get-together, I was always
asked to bring my tangy coleslaw. My family loves it, too."
12 cups cabbage, shredded, (1 medium
1 green bell pepper, chopped
1 medium red or white onion, chopped
2 carrot, shredded
1 cup sugar
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon sea salt
1 cup vinegar
¾ cup vegetable oil
In a large
bowl, combine first four ingredients.
In a saucepan, combine dressing ingredients; bring to a boil.
Remove from the heat and pour over vegetables, stirring to cover evenly.
Cover and refrigerate overnight.
Stir well before serving.