German Slaw
Shredded cabbage, peppers, and onions are covered with a boiling sweet-sour dressing of vinegar, oil, celery seed, and mustard. Chill this German slaw until crisp and juicy.
π¨βπ³ Instructions
Toss shredded cabbage, peppers, and onions with sugar in a nonreactive bowl.
Combine vinegar, salt, celery seed, dry mustard, more sugar, and oil in a saucepan.
Bring the dressing to a boil, stirring to dissolve the sugar.
Pour the hot dressing over the vegetables and mix well.
Cover and refrigerate for 12 to 24 hours before serving.
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