Name: Susan's Three-Day Coleslaw
Yield: Serves 10.
Cuisine: Salads
Ingredients: 1 large head of cabbage, shredded; 1 can (7 ounces pimiento, cut in thin strips; 1 medium onion, chopped or thinly sliced; 1 green pepper, chopped or thinly sliced; 1/2 cup honey; 1 scant cup vinegar; 2 teaspoons salt; 2/3 cup salad oil; 2 tablespoons sugar

Share:

Rate this Recipe:

Although this keeps well, it is doubtful there will be any left over for very long.

Ingredients

1 large head of cabbage, shredded

1 can (7 ounces pimiento, cut in thin strips

1 medium onion, chopped or thinly sliced

1 green pepper, chopped or thinly sliced

1/2 cup honey

1 scant cup vinegar

2 teaspoons salt

2/3 cup salad oil

2 tablespoons sugar

Instructions

In glass bowl toss cabbage, pimiento, onion, and green pepper together lightly, and set aside. Mix together honey, vinegar, salt, oil, and sugar in saucepan, and bring to a boil. Let dressing cool, then pour over the prepared cabbage mixture. Cover, and let age in the refrigerator for three days, stirring well each day.