Colorful Coleslaw Recipe
Ingredients
| Cabbage | 1 Small, shredded | |
| Whole kernel corn | 1 1/2 Cup (16 tbs), frozen | |
| Red onion | 1 Cup (16 tbs), chopped | |
| Shredded carrot | 1 Cup (16 tbs) | |
| Sweet red pepper | 1 Cup (16 tbs), chopped | |
| Sugar | 1/2 Cup (16 tbs) | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 1/2 Tablespoon | |
| Water | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Celery seeds | 1 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Mustard seeds | 1/4 Teaspoon | |
| Dash of hot sauce | ||
Directions
Combine first 5 ingredients in a large bowl; toss well, and set aside.
Combine sugar and next 8 ingredients in a saucepan.
Bring to a boil, stirring frequently until sugar completely dissolves.
Pour dressing over cabbage mixture, and toss gently until all ingredients are coated.
Cover and chill at least 2 hours.
Toss gently, and serve with a slotted spoon.
Combine sugar and next 8 ingredients in a saucepan.
Bring to a boil, stirring frequently until sugar completely dissolves.
Pour dressing over cabbage mixture, and toss gently until all ingredients are coated.
Cover and chill at least 2 hours.
Toss gently, and serve with a slotted spoon.
Chef
