24 Hour Slaw
From the kitchen of
Joanne Hinton
4 cups chopped cabbage
2 slices red pepper (may substitute 2 oz diced
pimentos)
1/2 cup green peppers chopped
1 small onion chopped
2 or 3 stalks celery chopped
2 cups water or more as needed
2 teaspoons salt*
Mix vegetables and add enough water to cover. Add the salt and
let stand 2 or 3 hours. Drain well and squeeze dry.
Boil together:
½ cup white vinegar
½ cup water
1 teaspoon celery seed
1 cup sugar
1 teaspoon dry mustard
Let cool. Pour over drained cabbage mixture and cover. Store
in the refrigerator for 24 hours before serving. This keeps for days
and stays crisp.
* If doubling or tripling recipe do not add any more than the 2 teaspoons
of salt.
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