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“This is a wonderful slaw recipe for warm summer months. It contains no mayo, so it travels well to a picnic. Found the recipe in a 1999 Taste of Home Cookbook but made a few modifications.”
READY IN:
35mins
SERVES:
12
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine cabbage, carrot and bell pepper. In a saucepan, combine sugar, vinegar, salt, celery seed, and oil; bring to a boil. Pour over cabbage mixture and toss. Cover and refrigerate overnight.

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