| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad/, Dress |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Head green cabbage – cored and shredded |
| 2 |
md |
Carrots; peeled and grated |
| 1 |
|
Green bell pepper; cored, seeded and finely diced |
| 2 |
tb |
Onion, grated |
| 2 |
c |
Prepared mayonnaise |
| 3/4 |
c |
Granulated sugar |
| 1/4 |
c |
Dijon-style mustard |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Celery seeds |
| 1 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
1) Wash cabbage and discard tough leaves. Core and shred.
: Place cabbage, carrots, green pepper and onion into a large bowl.
2) In another bowl, mix together remaining ingredients. Pour over
: veggies in large bowl. Toss well.
3) Cover and chill for 3 - 4 hours before servings.
Per serving: 711 calories, 62 g fat, 37 mg cholesterol.
Corky's Bar-B-Q, Memphis, Tenn. May 95, Parade magazine posted by Teri
Chesser May 95
Posted to MM-Recipes Digest V3 #291
Date: Wed, 23 Oct 1996 23:53:40 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Do you want to know the master planner? God!”