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Marcia Adams' Overnight Cole Slaw
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Dressing | |
2 cups | sugar |
1/2 cup | cider vinegar |
2 tsp | mustard seeds |
2 tsp | salt |
1 tsp | celery seeds |
1/2 tsp | powdered mustard |
1/2 tsp | dried salad herbs, (optional) |
1/4 tsp | ground black pepper |
Salad, (optional, 2 bags shredded cole slaw mix from the store) | |
1 3-pound | green cabbage |
5 ribs | celery |
1 medium | onion |
1 medium | green bell pepper or 1/2 red and 1/2 green |
3/4 cup | fresh parsley sprigs |
Directions
An hour before preparing slaw, combine dressing ingredients in a large bowl and set aside, stir once in a while to help dissolve the sugar
Shred cabbage in food processor and dump in very large bowl. In processor, chop celery, onion, bell pepper and parsley. Add to cabbage and mix. Pour dressing over slaw and mix well (you may have to use your hands). Cover tightly and chill overnight. Serve chilled.
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