Crunchy Refrigerator Coleslaw

Recipe Ingredients

1		Cabbage head - shredded
1 cup	237ml	Green peppers - julienne
2		Carrots - shredded
1		Bermuda onions - minced
1 cup	237ml	Jicama
1 cup	198g / 7oz	Sugar
		Dressing
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Cilantro - minced
1 teaspoon	5ml	Fresh parsley
1/4 teaspoon	1.3ml	Ground basil
3/4 cup	177ml	Vegetable oil
1 cup	237ml	Cider vinegar

Recipe Instructions

* Add julienne or chopped jicama just before serving.

1. Shred the cabbage very thin. Combine with pepper, minced onion, and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage.

2. In a saucepan, combine all the dressing ingredients. Bring to a boil; remove from heat. While still hot, pour this over the cabbage mixture, blending well.

3. Cover and refrigerate 8 hours or overnight. Add jicama and stir again before serving.

NOTES : This is a delicious salad that lends itself to advance preparation.

Source:
Jo Anne Merrill

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