| INGREDIENTS | DIRECTIONS |
|
1 pound cabbage - shredded/finely chopped 1 Carrot, - shredded or diced into match sticks (I used a potato peeler) 1 Red onion,- diced 1 Anaheim pepper, diced (or sub a small bell pepper if you wish) ½ cup white or cider vinegar - (original recipe called for white–I’ve used both successfully ½ cup white sugar of Splenda (depending on how healthy you want to be–I used Splenda with my buddies and nobody noticed) ¼ cup vegetable oil Salt Pepper Celery seed |
Put cabbage, carrot, onion, and green pepper into large bowl or zip-lock bag In a small saucepan, combine vinegar, sugar, and oil–heat to boiling Immediately pour over vegetables and toss to get desired wilting (let it cool a bit if tossing in a plastic bag, like I do when camping) Add salt, pepper, and celery seed to taste and toss Cover or seal and let sit several hours (or overnight, as I prefer) in refrigerator |
| Comments: (I did half a head of green and half of purple cabbage this time, and I thought the purple bled into the rest of the slaw too much) | |