Pepper Slaw

Pepper Slaw

6 cups chopped or shredded cabbage 2 cups sliced red and/or green pepper 1 1/2 cup sliced celery 1 cup sliced onion 3/4 cup shredded carrots 1/2 cup vegetable oil 1 1/2 t. celery salt 1 t. cracked pepper 1/2 t. celery seed 2 t. sugar 3 T. cider vinegar 1 T. dry mustard

toss vegetables together in a large mixing bowl. Combine remaining ingredients; pour over vegetables. Toss to mix. refrigerate for several hours or overnight to blend flavors. Makes 10 to 12 servings. Source: Marlboro Country Cookbook

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 * Catsrecipes Y-Group