|The Virginia Housewife|
|by Mary Randolph|
First published in 1825, The Virginia House-Wife was the most influential cookbook in nineteenth-century America.
1 - 10 of 160 for pepper cabbage slaw
Grate cabbage and peppers into large bowl. ... and stir until sugar has dissolved. Pour liquid over cabbage and mix thoroughly. Chill until ready to serve.
Chop vegetables with ... tsp. salt 1/2 tsp. celery seed 1/8 tsp. dry mustard Combine slaw and dressing and mix well. Chill before serving. 8 to 10 servings.
Combine chilled vegetables. Combine remaining ingredients, stirring to dissolve sugar. Pour dressing over vegetables; toss lightly. Makes 6 to 8 ...
Mix vegetables, salt, pepper, sugar and celery seed. Combine vinegar, mustard and salad dressing. Mix together.
Combine vegetables, salt, pepper, sugar and celery seed. Combine vinegar, mustard and salad dressing. Add to vegetables and mix thoroughly. Serves 6.
Mix vinegar, dry mustard, and salad dressing. Pour over cabbage and other ingredients. Toss and chill.
Mix ingredients, chill and serve. Based on a dish served in Royal Host restaurants in Japan. Perfect with fish and seafood!
In large bowl, combine cabbage, pepper, onions and dressing; toss lightly. Refrigerate to blend flavors. After refrigerated 30 minutes add peanuts and enjoy.
Put cut up cabbage in bowl, add shredded crab, carrots and onion. Toss lightly. Mix dressing and add to salad. Mix thoroughly. Marinate 2 hours.
Dice and fry bacon. Shred cabbage and dice celery. ... turning frequently. Add pepper as desired. Pour slaw dressing over cabbage ... until mixture coats spoon.
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