"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cabbage Salad Recipe

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This recipe for Cabbage Salad, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elsie Klein-Schroeder
Added: Monday, December 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 med. head shredded cabbage
1 tsp. salt
1 1/2 c. chopped celery
1/2 medium chopped green pepper

Syrup:
1 c. white vinegar
1/2 c. water
1 1/4 c. sugar
1 tsp. celery salt
1 tsp. mustard seed
3/4 c. salad oil

Directions:
Directions:
Sprinkle salt over cabbage and let stand for 1 hour. (If cabbage is dry, sprinkle a little water on it.) Drain and add the Chopped celery and chopped green pepper. Pour cooled syrup over all and refrigerate. To make syrup, mix all five ingredients and boil for one minute.

Personal Notes:
Personal Notes:
This salad will keep for two weeks in the refrigerator.

 

 

 

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