"I developed this recipe after my mom made a similar version. I changed a couple of her items and ended up with this sweet-tangy salad." -Jenn Sitts, Oneonta, NY
6 cups shredded cabbage (about 1/2 head)
1 cup shredded carrot (about 1 medium)
1 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped red onion
1/2 cup sugar
1/2 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
How to Make It
Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.
This was very good. I used a yellow/orange pepper since that's what I had in the bin. Didn't have celery seed, but did have celery salt, so used that instead of the celery seed and salt. Several days later, still tastes goods!
This was really good. My husband, a non-veggie person liked it which is a plus for this salad. I used 4 cups cabbage and 2 cups carrot. Had no celery seed so I used celery salt and skipped the salt. No red onion, used half of a shallot instead. Will def. make again.