Campers' Coleslaw Source: Taste of Home August/September 2010, p81 Course: Salads Cuisine: American Food Group: Vegetable Serves: 6 |
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Ingredients
| 1-1/2 cup(s) sugar |
| 3/4 cup(s) white wine vinegar |
| 3/4 cup(s) olive oil |
| 3 teaspoon(s) salt |
| 1 teaspoon(s) celery seed |
| 1 medium head cabbage, shredded |
| 1 large onion, chopped |
| 1 medium green pepper, chopped |
Instructions
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil; boil for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature. In a large bowl, combine the cabbage, onion, and pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
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Notes:I used two packages of shredded cabbage and doubled the green peppers and onions. |