| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
6 |
Servings |
INGREDIENTS
| 3 |
c |
Shredded cabbage |
| 1/4 |
c |
Chopped green pepper |
| 1/3 |
c |
Vinegar |
| 4 |
ts |
Sugar; (diabetes use equal) |
| 1 |
tb |
Diced pimientos |
| 1 |
ts |
Grated onion |
| 1 |
ts |
Celery salt |
| 1/2 |
ts |
Ground mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Notes:Mary Ann Valdez, San Antonio, Texas. COUNTRY MAGAZINE
In a bowl, combine cabbage and green pepper. In a jar with tight-fitting
lid, combine remaining ingredients: shake well. Pour over cabbage mixture
just before serving: toss to coat. Serve with slotted spoon. Yield: 6
servings.
Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it
and see if it doesn't perk up your next meal.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 22,
1998
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