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Joan’s Slaw

August 17, 2018



1 head cabbage (I used half green and half red/purple)

1 small onion

1 medium green pepper

2 large carrots




1-1/4 cup of sugar

1 cup cider vinegar

¾ cup salad oil

1Tbs. dry mustard

1 tsp. celery seed

1 tsp. salt


Bring dressing to a boil (dissolving all sugar); pour over shredded veggies.  Refrigerate at least 4 hours.


From → Salad

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