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Ingredients
| green cabbage: 3 lbs |
| carrots: 5 |
| green bell pepper: 1 |
| distilled vinegar: 1 1/2 cups |
| granulated sugar: 3/4 cup |
| poppy seed: 2 tsp |
| yellow mustard seed: 1 tsp |
| salt: 1 Tbl |
| black pepper: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1 cup |
Canister Coleslaw
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
5 min -
Servings
13 serving(s)
Tags
- Shred the cabbage finely in the food processor or with a knife.
- Coarsely shred the carrots.
- Cut the green pepper into thin strips.
- Mix well and place in a 2 1/2 to 3 quart glass storage jar or canister.
- Combine vinegar, sugar, poppy seeds, mustard seeds, salt and pepper in medium saucepan.
- Heat to boiling; cover and simmer 5 minutes.
- Stir in oil and cool slightly.
- Pour dressing over cabbage mixture in storage jar (make sure dressing is cool enough to pour into glass jar).
- Cover and chill at least 24 hours before serving, stirring once or twice.