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This recipe for EVERLASTING COLE SLAW, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, July 7, 2007


1 Head of cabbage, shredded
1 Small onion, finely chopped
2 Carrots, grated
2 Stalks of celery, diced
1 cup black olives chopped (optional)
1 green pepper, chopped
1/2 cup sugar
2/3 cup vinegar
1 cup canola oil
1 tsp. prepared mustard
1 tsp. celery seed
1 Tbsp. salt

In large mixing bowl toss together cabbage, onion, celery, olives and greed pepper. Add sugar and turn into a 11" X 15" pan.

Mix vinegar, oil, mustard, celery seed and salt in saucepan. Bring to boil. Pour hot liquid over vegetables. Refrigerate will last for several days.




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