DRESSING
Shred or chop cabbage, onions and peppers. Sprinkle sugar on top. Combine
dressing ingredient and bring to boil Toss dressing with cabbage mixture.
Cover and refrigerate for at least 6 hours. Slaw will keep for weeks
without loosing its freshness. busted by sooz
Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland
<kirkland@gj.net> on Oct 28, 1997
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