Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients: 1/2 Cup(s) Vegetable Oil 1/2 Cup(s) Cider Vinegar 2 Tablespoon(s) Dijon Mustard 1 Tablespoon(s) Sugar 1 Teaspoon(s) Celery Seed 1 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper 1 Head Red Cabbage, shredded 2 Green Apples, thinly sliced 3 Carrots, grated 1 Red Pepper, cut in strips 1 Yellow Onion, finely chopped |
Directions: Combine oil, vinegar, mustard, sugar, celery seeds, salt, and pepper in a
screw-top jar. Shake to blend.
Put cabbage, apple, carrot, red pepper, and onion in a large bowl and mix
well; add dressing and toss to mix. Let stand at room temperature,
covered, for 2 hours before serving.
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