This recipe is wonderful during the fall and winter months when salad ingredients are less abundant. You can also enjoy the ease of preparation by using your food processor.
6 to 8 servings
1 medium head cabbage, shredded
4 mild white onions, thinly sliced
2 large carrots, shredded
1/2 cup vinegar
1/2 cup granulated (white) sugar
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times.
Preparation Time: 15 minutes + chilling
1 serving (3/4 cup) equals 238 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 325 mg sodium, 28 g carbohydrate, 5 g fiber, 3 g protein.