Mexican slaw
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cider vinegar |
| ½ | cup | Sugar |
| 2 | teaspoons | Dry mustard |
| 1 | teaspoon | Celery seed |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne |
| ½ | cup | Vegetable oil |
| 1 | medium | Cabbage head -- shredded |
| 1 | large | Bermuda onion -- thinly |
| Sliced | ||
| 1 | medium | Green bell pepper -- thinly |
| Sliced | ||
| 1 | medium | Red bell pepper -- thinly |
| Sliced | ||
| 1 | can | 8-oz corn -- drained |
| ½ | cup | Black olives -- sliced |
| ½ | cup | Green olive -- sliced |
| 1 | can | 7 oz. green chile -- diced, |
| Drained | ||
Directions
In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt, and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar disolves, 1-2 min. Remove from heat and let cool. Whisk in oil.
In large serving bowl, combine remaining ingredients. Pour on dressing and toss. Cover and refrigerate until serving time.
Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 15:05:32 -0500 From: Fran <frich@...>
Recipe By : 365 Ways to Cook Vegetarian
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