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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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.