Ingredients
- 2 cups chopped celery
- 1 med. head cabbage, shredded
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 med. onion, chopped
- 2 med. carrots, shredded
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 1/2 teaspoons dry mustard
- 2 teaspoons celery seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
Make it step by step
- Bring dressing ingredients to a boil in stainless steel pan over moderate heat and boil 1 minute. Pour hot dressing over vegetables and toss. Let stand at room temperature 30 to 60 minutes, tossing often. For best flavor, refrigerate for 2 days. This will keep for 10 days. Half the recipe is plenty for a small family.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.