Recipes from Fairfield
.(JavaScript must be enabled to view this email address) | Posted on Jun 01, 2011 - 02:27 PM
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COLE SLAW
1 medium sized head green cabbage, cored and shredded (tough leaves removed)
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded, finely diced
2 Tbs. grated onion
In another bowl, mix:
2 c. mayonnaise
¾ c. sugar
¼ c. Dijon mustard
¼ c. apple cider vinegar
2 Tbs. celery seeds
1 tsp. salt
1/8 tsp. white pepper
Pour over vegetables, tossing well. Cover and refrigerate 3-4 hours before serving.
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