Quick and Easy Cole Slaw

Sarah_Jayne's Note:

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by June (Schaeffer) Houtz. Cooking time doesn't include 4 hour chilling.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 ½ cups cabbage , shredded
• 2 cups green pepper rings
• 2 cups onion rings
• ¾ cup sugar
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 tablespoon salt
• 1 cup white vinegar
• ¾ cup vegetable oil

Directions:

1. In a large bowl, layer the cabbage, pepper and onion rings.
2. Sprinkle 3/4 cup sugar over mixture.
3. In a saucepan combine 1 tablespoon sugar and remaining ingredients. Mix well and heat to boiling.
4. Pour hot mixture over the slaw.
5. Cover with foil or plastic wrap and refrigerate for 4 hours.
6. Toss before serving.

Reviews

[Rita~]

I used red bell pepper added celery and 4 cups cabbage. Skipped half the sugar and half the salt and still was sweet. This is very good. Stayed crunchy for 3 days in the fridge. A refreshingly light salad. Reminds me of the health salad you find at the deli. Thanks!