| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Favorite, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cider vinegar |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Cayenne |
| 1/2 |
c |
Vegetable oil |
| 1 |
md |
Cabbage head — shredded |
| 1 |
lg |
Bermuda onion — thinly |
|
|
Sliced |
| 1 |
md |
Green bell pepper — thinly |
|
|
Sliced |
| 1 |
md |
Red bell pepper — thinly |
|
|
Sliced |
| 1 |
cn |
8-oz corn — drained |
| 1/2 |
c |
Black olives — sliced |
| 1/2 |
c |
Green olive — sliced |
| 1 |
cn |
7 oz. green chile — diced, |
|
|
Drained |
INSTRUCTIONS
In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt,
and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar
disolves, 1-2 min. Remove from heat and let cool. Whisk in oil.
In large serving bowl, combine remaining ingredients. Pour on dressing and
toss. Cover and refrigerate until serving time.
Posted to EAT-L Digest - 26 Jun 96
Date: Thu, 27 Jun 1996 15:05:32 -0500
From: Fran <frich@TENET.EDU>
Recipe By : 365 Ways to Cook Vegetarian
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