Jul 232010

half a green cabbage, finely shredded
1 carrot grated
1 brown onion, grated
¾ cup sugar
white pepper

The dressing
1 cup white vinegar
¾ cup sunflower oil
1 teaspoon mustard
1 teaspoon salt
1 teaspoon celery seed


Place the cabbage in a large bowl and sprinkle with the sugar. Layer with the onion and the carrot and sprinkle with the pepper. Do not mix.

Place the vinegar, oil , mustard, salt and celery seed in a small saucepan and bring to boil. Pour over the vegetables but do not mix.

Cover bowl and refrigerate overnight. Drain well and toss before serving.


Megan Goodman

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