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German Icebox Slaw Recipe

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This recipe for German Icebox Slaw, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Jaff Langenfeld
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cabbage head shredded, 2 medium yellow onions thinly sliced, 7/8 c. sugar, 3/4 to 1 c. white vinegar, 3/4 to 1 c. salad oil, 1 tsp. dry mustard, 1 tsp. celery seed, 1 1/2 tsp. salt

Directions:
Directions:
Alternate layers of cabbage and onions in salad bowl. Sprinkle with 7/8 c. sugar. Combine vinegar, salad oil, dry mustard, celery seed, 1 tsp. sugar and salt. hear to boiling point. Pour over slaw, refrigerate for 4 hours or overnight. Slaw keeps 1 week or more in refrigerator.

 

 

 

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