Mustard Cole Slaw

Recipe from

Oxmoor House


2 (3-pound) heads cabbage, shredded
4 medium onions, chopped
4 medium-size green peppers, chopped
2 (4-ounce) jars diced pimiento, drained (optional)
2 cups vinegar
2 cups sugar
2 cups vegetable oil
2 tablespoons salt
1 tablespoon plus 1 teaspoon celery seeds


Combine shredded cabbage, onion, green pepper, and pimiento, if desired , in a very large bowl; mix well.

Combine remaining ingredients in a mixing bowl, and stir well. Pour vinegar mixture over cabbage mixture, and mix thoroughly. Cover; refrigerate overnight.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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