Campers' Coleslaw
by Karen Mussoline

URL Source:
Source: Taste of Home August/September 2010, p81
Course: Salads
Cuisine: American
Food Group: Vegetable
Serves: 6


1-1/2 cup(s) sugar
3/4 cup(s) white wine vinegar
3/4 cup(s) olive oil
3 teaspoon(s) salt
1 teaspoon(s) celery seed
1 medium head cabbage, shredded
1 large onion, chopped
1 medium green pepper, chopped
In a small saucepan, combine the first five ingredients. Bring to a boil; boil for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.

In a large bowl, combine the cabbage, onion, and pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).


Notes:I used two packages of shredded cabbage and doubled the green peppers and onions.