When I was growing up, my father would make this salad as part of our Sunday dinner. Now I carry on the tradition with my own family. —Sandra Lampe, Muscatine, Iowa
- 4 cups coleslaw mix
- 1 medium sweet red or green pepper, finely chopped
- 5 tablespoons sugar
- 5 tablespoons cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 servings.
Originally published as Simple Cabbage Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p219
Reviews for Simple Cabbage Slaw
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review