CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | Salad | 12 | Servings |
INGREDIENTS
1 | Head cabbage, shredded | |
1 | Carrot, grated | |
1 | Bell pepper, chopped | |
1 | t | Salt |
1 | c | Vinegar |
1/4 | c | Water |
1 | t | Whole mustard seed |
1 | t | Celery seed |
2 | c | Sugar |
INSTRUCTIONS
Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add carrot and bell pepper. Make dressing. To make dressing combine ingredients and boil 1 minute. Cool to lukewarm and pour over the slaw. Put into containers and freeze. This thaws quickly for serving. Leftovers can be frozen. Makes 6 pints. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 201.3mg
Potassium: 59.2mg
Carbohydrates: 34.9g
Fiber: <1g
Sugar: 34.1g
Protein: <1g