| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
md |
Head cabbage; shredded |
| 1 |
|
Carrot; grated |
| 1 |
|
Bell pepper; chopped |
| 1 |
ts |
Salt |
| 1 |
c |
Vinegar |
| 1/4 |
c |
Water |
| 1 |
ts |
Whole mustard seed |
| 1 |
ts |
Celery seed |
| 2 |
c |
Sugar |
INSTRUCTIONS
DRESSING
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.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”