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Napa and Red Cabbage Coleslaw Recipe

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This recipe for Napa and Red Cabbage Coleslaw is from The Schultz Family Reunion 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups sliced napa or savoy cabbage (1sm) or
regular cabbage
2 cups sliced red cabbage
1 cup thinly sliced red onion, or green onion
1 carrot, cut in julienne sticks
Half of sweet red pepper, thinly sliced
Dressing:
1/2 cup white wine vinegar or reg. white vinegar
1/3 cup granulated sugar
3 tbsp. vegetable oil
1 1/2 tsp celery seeds
1 tsp. salt
Directions:
Directions:
Place cabbage, red cabbage, onion, carrot and red pepper in bowl.
Dressing: In sausepan, bring vinegar, sugar, oil, celery seeds and salt to a boil; pour over cabbage mixture and toss to coat. Let cool;cover and refrigerate for at least 4 hours. (make ahead: refrigerate for up to 24 hrs.) Use slotted spoon to serve or drain.
Number Of Servings:
Number Of Servings:
makes 8 servings
Personal Notes:
Personal Notes:
Nice as a side to barbequed burgers or hotdogs.

 

 

 

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