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Crunchy Dilled Slaw Recipe

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This coleslaw is good with just about any kind of meat. I've taken it to many potluck dinners.

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10-12 Servings
Prep: 15 min. + chilling

Ingredients

1 small head cabbage, shredded
2 medium green peppers, thinly sliced
1 medium sweet red pepper, thinly sliced
1 small onion, chopped
1 celery rib, thinly sliced
3/4 cup sugar
1 cup vinegar
2 teaspoons dill seed
1 teaspoon ground mustard
1 teaspoon salt
3/4 cup vegetable oil

Directions

In a large bowl, toss the first six ingredients. In a small saucepan, combine vinegar, dill seed, mustard and salt; bring to a boil. Remove from the heat; add oil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 197 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 211 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein.

Crunchy Dilled Slaw published in Country Extra January 1999, p49

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