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| TEXAS COLESLAW | |
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1 med. head cabbage, shredded 1 med. green pepper, finely chopped 1 lg. onion, finely chopped 1 carrot, grated 1/2 c. salad oil 1/2 c. vinegar 1 c. sugar 1 tsp. salt 1/2 tsp. dry mustard 2 tbsp. chopped parsley 1/4 tsp. pepper PREPARE THIS THE DAY BEFORE! Put cabbage, green pepper, onion and carrot in mixing bowl; toss lightly. In another bowl combine remaining ingredients and beat until smooth and blended. Pour dressing over vegetables; toss lightly, cover; refrigerate overnight. Serves 6. | |
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recipe reviews #153166
Nancy Friedberg (United States) says:
I thought I lost this recipe and went nuts. Whenever I make carnitas or carne asada I like to serve this. I don't make it the day before... though it would be better if I did. I don't use THAT much sugar... though it would be better if I did. It's just a really good recipe. It lasts in the fridge, gets better with time, isn't goopy with mayo. Just good.
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