| Coleslaw 1
4 cups of green cabbage, shredded
1 green pepper, shredded
1 large carrot, shredded
1 small onion, white or red, sliced thin
DRESSING:
3 tablespoons of salad oil
1/2 teaspoon of dry mustard
2 teaspoons of sugar
Dash pepper
3 tablespoons of vinegar
1 teaspoon of celery seed
Dash salt
1/4 teaspoon of garlic powder |
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Toss the vegetables in a large bowl with cover. Mix the dressing and add to vegetables. Let stand several hours or overnight in refrigerator. Turn over every few hours. Flavor improves the longer it marinates.
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