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Pepper Slaw

Makes 4 to 6 servings:

Side Dish Recipes from AlansKitchen.comIngredients

  • 3 - cups cabbage, chopped or shredded

  • 1/4 - cup red bell pepper, sliced

  • 1/4 - cup green bell pepper, sliced

  • 3/4 - cup celery, sliced

  • 1/2 - cup onion, sliced

  • 1/2 - cup carrots, shredded

  • 1/4 - cup vegetable oil

  • 3/4 - teaspoon celery salt

  • 1/2 - teaspoon cracked pepper

  • 1/4 - teaspoon celery seed

  • 1/2 - Tablespoon sugar

  • 1/2 - Tablespoon cider vinegar

  • 1/2 - Tablespoon dry mustard


  1. Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.
  2. In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.  
  3. Pour the oil mixture over cabbage mixture and toss to mix.  
  4. To blend flavors, cover with plastic warp and refrigerate for several hours or overnight.

Picnicking & Tailgating

In a large storage bag, put in the slaw, and seal.  Place the slaw into the ice chest.  When you get to your site, just unseal and put into a individual paper or plastic bowls.

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