Bayou Carlin Cole Slaw
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vinegar
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
onion, dried flakes
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
celery salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 4 | cups |
cabbage
shredded (red and or green) |
|
| 1 | each |
carrots
grated |
|
| ¼ | cup |
green bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vinegar
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
onion, dried flakes
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
celery salt
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 946 | ml |
cabbage
shredded (red and or green) |
|
| 1 | each |
carrots
grated |
|
| 59 | ml |
green bell peppers
chopped |
|
Directions
In bowl, combine vinegar, oil, sugar, onion flakes, salt, dry mustard, celery salt, hot pepper sauce. Mix well. Add cabbage, carrot and pepper. Toss to mix.
Cover and refrigerate. Toss again before serving. Serves 4.
