Coleslaw

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Vegetables Recipes | Salads Recipes

Yield: about 20 servings

For those who prefer their coleslaw in slightly smaller quantities, here's a tasty alternative from Rockland, Maine.

• 1 medium-large green cabbage, shredded (preferably by hand)
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/2 cup shredded carrot
• 1 cup white sugar
• 3/4 cup cider vinegar
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons olive oil

Rinse the cabbage under cold running water. Drain. In a large bowl, mix the cabbage with the onion, green and red peppers, and shredded carrot. Combine the sugar, vinegar, salt, and oils and pour over the vegetables. Mix well. Chill in the refrigerator until serving time.

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