Friday, February 27, 2009

Creole Cole Slaw

2 quarts (about 2 lbs.) shredded cabbage
2 carrots, shredded
1/2 cup green pepper, chopped
1/2 red onion, thinly sliced
1/2 cup salad oil
1/4 cup white vinegar
1 tbsp sugar
2 tsp salt
1 tsp celery seed
1/4 tsp pepper

In a large bowl, put cabbage, carrots green pepper, and onion. Mix together the oil,
vinegar, sugar, salt, celery seed and pepper. Toss with dressing. Cover and
refrigerate for at least 3 hours. Stir well before serving, makes 8-10 servings.

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