Texarkana Coleslaw

Make this the night before you plan to eat it, so it'll have plenty of time to get limp.

Yield: 8 servings

Ingredients:
Dressing:
1/4 C oil
1/3 C apple cider vinegar
1/3 C sugar
1/2 t salt
1/4 t pepper
1 t mustard seed
1/4 t celery seed
a pinch red pepper flakes
Salad:
1 small green cabbage, shredded
1 small white onion, cut into thin slices
1 small red bell pepper, trimmed and cut into thin slices
1 small green bell pepper, trimmed and cut into thin slices
  1. Mix the dressing ingredients together in a small pan and bring to the boil.
  2. Toss the salad ingredients together in a big bowl, then stir in the hot dressing. Cover and refrigerate till cold, preferably overnight.

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