Sunset Symphony Slaw Recipe
Ingredients
| Shredded cabbage | 6 Cup (16 tbs) | |
| 1/2 cup sliced green onion | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Sugar | 1 Cup (16 tbs) | |
| Cooking oil | 3/4 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Dill weed | 1 1/2 Teaspoon, dried | |
| Mustard seed | 1 Teaspoon | |
| Celery seed | 1 Teaspoon | |
Directions
GETTING READY
1) In a small bowl, combine sugar, oil, vinegar, salt, dill weed, mustard seed, and celery seed to blend all together.
MAKING
2) In a large bowl, add cabbage, onion, green pepper, and red pepper to toss.
3) Pour the dressing over the vegetables and toss well.
4) Cover with a lid and place inside refrigerator to chill.
SERVING
5) Serve the salad by sprinkling freshly ground black pepper, if you wish.
1) In a small bowl, combine sugar, oil, vinegar, salt, dill weed, mustard seed, and celery seed to blend all together.
MAKING
2) In a large bowl, add cabbage, onion, green pepper, and red pepper to toss.
3) Pour the dressing over the vegetables and toss well.
4) Cover with a lid and place inside refrigerator to chill.
SERVING
5) Serve the salad by sprinkling freshly ground black pepper, if you wish.
Chef
