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Crunchy Dilled Slaw

By: Dorothy De Hart  
"This coleslaw is good with just about any kind of meat. I've taken it to many potluck dinners."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 189 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 small head cabbage, shredded
  • 2 medium green bell peppers, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 small onion, chopped
  • 1 celery rib, thinly sliced
  • 3/4 cup sugar
  • 1 cup vinegar
  • 2 teaspoons dill seed
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 3/4 cup vegetable oil

Directions

  1. In a large bowl, toss the first six ingredients. In a small saucepan, combine vinegar, dill seed, mustard and salt; bring to a boil. Remove from the heat; add oil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by MELVH 
Made without celery and had to use dill weed instead of dill seed but still very good. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by caseyk 
This recipe is really zippy and tasty! My husband won't eat creamy coleslaw, but he loves... MORE

 
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