24-Hour Cabbage Salad Recipe
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The key in preparing this tasty dish is making certain that the cabbage is thinly sliced. This allows it to be more evenly coated with the dressing.
Ingredients
Salad:
1 medium head cabbage, shredded
1 small onion, grated
1 green pepper, diced
6 pimiento-stuffed green olives, thinly sliced
1/2 cup sugar
Dressing:
1 cup white vinegar
1 tablespoon celery seed
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon mustard seed
Instructions
1 medium head cabbage, shredded
1 small onion, grated
1 green pepper, diced
6 pimiento-stuffed green olives, thinly sliced
1/2 cup sugar
Dressing:
1 cup white vinegar
1 tablespoon celery seed
1 teaspoon prepared mustard
1/2 cup vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon mustard seed
1. To prepare salad, place cabbage, onion, green pepper, olives and sugar in a medium-size bowl.
2. To prepare dressing, combine vinegar, celery seed, mustard, oil, salt, pepper and mustard seed in a medium saucepan. Bring to a boil over medium heat. Boil 3 minutes. Pour over cabbage mixture, and stir well. Cover and refrigerate 24 hours. Stir again before serving. Serves 8 to 10.
Yield: 8 to 10 servings
2. To prepare dressing, combine vinegar, celery seed, mustard, oil, salt, pepper and mustard seed in a medium saucepan. Bring to a boil over medium heat. Boil 3 minutes. Pour over cabbage mixture, and stir well. Cover and refrigerate 24 hours. Stir again before serving. Serves 8 to 10.
Yield: 8 to 10 servings
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