DEAR MARGIE,
THIS RECIPE IS A LITTLE DIFFERENT BUT IT IS ONE OF THE BEST I'VE TASTED. I CAN'T CLAIM THE CREDIT AS IT CAME FROM A CHEF WHO GAVE THE RECIPE TO SUNSET MAGAZINE.
1 MED. HEAD CABBAGE CORRED & SHREDDED
2 MED CARROTS, PEELED & SHREDDED
1 GREEN BELL PEPPER, CORED, SEEDED, FINELY DICED
2 TBSP. GRATED ONION
2 CPS MAYONNAISE
3/4 CPS. SUGAR
1/4 CP. DIJON MUSTARD
1/4 CP. CIDER VINEGAR
2 TBSP. CELERY SEEDS
1 TSP. SALT
1/8 TSP. WHITE PAPPER
PLACE CABBAGE , CARROTS, GREEN PEPPER & ONION INTO LG. BOWL. SET ASIDE. IN ANOTHER BOWL, MIX TOG. ALL REMAINING INGREDIENTS. POUR OVER VEGETABLES & TOSS WELL TO COMBINE. COVER SLAW & REFRIG. FOR 3-4 HRS BEFORE SERVING FOR FLAVORS TO MELD. SERVES 6-8
WHENEVER OUR FRIENDS OR FAMILY PLANS A GET TOGETHER, I'M ALWAYS ASKED TO BRING THIS. ONE MORE THING...I FOUND THAT IT CAN GET A LITTLE TOO SOUPY SO I DRAIN IT BEFORE SERVING JUST A TOUCH.
HOPE THIS HELPS
LINDA