Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

COLESLAW

Chef ArnoldiChef Arnoldi Posts: 9
edited November -1 in Sides

Ingredients

• 1 medium size cabbage shredded• &#189 tsp dry mustard
• 1 large onion grated• &#189 tsp salt
• 1 small green bell pepper grated• &#189 Cup vinegar
• 1 Tbs sugar• 3/8 Cup vegetable oil
• 1/3 Cup sugar• 2 celery stalks grated
• &#189 tsp celery seeds

Instructions

SPRINKLE THE SHREADED VEGETABLES WITH 1/3 CUP OF SUGAR.
IN A POT BRING TO BOIL: OIL, VINEGAR, CELERY SEEDS, DRY MUSTARD & 1 TABLESPOON SUGAR.
POUR OVER THE CABBAGE MIXTURE.
COVER & REFRIGERATE

Notes

Number of Servings:

Time to Prepare:

Sign In or Register to comment.