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Sweet & Sour Coleslaw


3/4 cup vinegar
6 tablespoons water
3/4 cup sugar
6 tablespoons oil
1 pound shredded cabbage
or packaged coleslaw mix
2 1/2 teaspoons celery seed
1/4 cup minced onion
diced pimento or sweet red bell pep; optional
1 tablespoon salt

Combine dry ingredients, except the cabbage, then mix in the water, followed by the vinegar, and finally the oil. Place in a sealed container and refrigerate overnight. A few hours before serving, pour dressing over the cabbage, mix well, and refrigerate until serving. Notes - This coleslaw, even more than most, will cause a pronounced love/hate reaction. For that reason, I usually prepare just a single batch because, although I love it, I can only eat so much. I would rather run out, than have to bring some home. Also, I'm serious about the "covered container". Even if you REALLY love this slaw, when you refrigerate it uncovered, things like cheese & hard-boiled eggs will start to taste very funky the next day! MC Formatted by Kurt Lucas Submitted to the BBQ Mailing List by on Oct 14, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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