"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sweet and Tangy Coleslaw Recipe

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This recipe for Sweet and Tangy Coleslaw, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gwen Clarke

Category:
Category:

Ingredients:  
Ingredients:  
1 cabbage, thinly sliced (not shredded)
1 medium red onion, quartered and thinly sliced
1 each - red and yellow peppers (slivered) - optional

Dressing:
1/2 cup sugar
1 Tsp salt
1 Tsp dry mustard
1 Tsp celery seed
1 cup vinegar
2/3 cup vegetable oil (I use Becel)

Directions:
Directions:
Combine shredded cabbage with sliced onion. Set aside.
Combine dressing ingredients in a saucepan and bring to boil. Pour over cabbage and toss. Cool, then refrigerate.

 

 

 

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