A tasty, old-fashioned Southern-style coleslaw.
1 (3-pound) head of green cabbage, cored and shredded
1 green bell pepper, seeded and minced
3/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon dry mustard
3/4 teaspoon celery seed
3/4 cup cider vinegar
1/2 cup vegatable oil
- Toss cabbage and green pepper together in a large bowl.
- Mix sugar, salt, dry mustard and celery seed in a small saucepan; add vinegar and oil and let come to a boil over moderate heat; stirring until sugar dissolves. Remove from heat; let cool slightly.
- Pour dressing over cabbage mixture; mix well. Cool to room temperature and then cover and refrigerate until ready to serve.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.