24 Hour Slaw

1. 1

   Shred cabbage; place 1/2 of cabbage in large crock.

2. 2

   Dice onion and green pepper over cabbage and cover with remaining cabbage.

3. 3

   Mix sugar, oil, vinegar and salt in saucepan.

4. 4

   Bring to boil; remove from fire and pour over cabbage.

5. 5

   Do not stir.

6. 6

   Let cabbage stand for 1 1/2 hours.

7. 7

   Then stir.

8. 8

   Place mixture in a covered dish and place in refrigerator for 24 hours before serving.

9. 9

   This will keep for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.