"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Twenty-Four Hour Slaw Recipe

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This recipe for Twenty-Four Hour Slaw, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Mitchell

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
2 large Bermuda onions
3/4 cup sugar
1 teaspoon celery seed
1 1/2 cups vinegar
1 teaspoon prepared mustard
1 teaspoon salt
Pepper
1 cup salad oil

Directions:
Directions:
Shred cabbage. Slice onions. Alternate in a large bowl. Sprinkle lightly with salt and pepper.

Bring to a boil:
3/4 cup sugar
1 teaspoon celery seed
1 1/2 cups vinegar
1 teaspoon prepared mustard
1 teaspoon salt
Then add one cup of salad oil. Pour over cabbage and onions and cover tightly immediately.
Store in refrigerator until ready to eat (preferably 24 hours).

 

 

 

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