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Tangy Mustard Slaw

Ex-GasmanEx-Gasman Posts: 1
edited November -1 in Sides

2 cups firmly packed shredded green cabbage
1 cup firmly packed shredded carrot(2 large)
1 sweet red pepper, thinly sliced
1 bunch green onions,thinly sliced
1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon mustard seeds
1/2 cup sour cream

In large bowl, combine cabbage, carrots, red pepper and green onions.
For the dressing, in a medium-sized bowl, combine oil, vinegar, sugar, mustard, salt, pepper, and mustard seeds. Fold in sour cream.
Pour dressing over vegetables, toss to mix well. Cover and refrigerate slaw at least 1 hour before serving.
This is a very wet slaw, you might want to increase the veggies . Just your preference. I really liked it wet for on BBQ sandwiches, but as a side dish you might want it a bit drier.
Hope you enjoy...... Ex-gasman
NotesNumber of Servings: Time to Prepare:
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