Food
Susans Three-Day Coleslaw
By Yankee Magazine|Nov 06 2007|
Although this keeps well, it is doubtful there will be any left over for very long.
Yield
Serves 10.
Ingredients
1 large head of cabbage, shredded
1 can (7 ounces pimiento, cut in thin strips
1 medium onion, chopped or thinly sliced
1 green pepper, chopped or thinly sliced
1/2 cup honey
1 scant cup vinegar
2 teaspoons salt
2/3 cup salad oil
2 tablespoons sugar
Instructions
In glass bowl toss cabbage, pimiento, onion, and green pepper together lightly, and set aside. Mix together honey, vinegar, salt, oil, and sugar in saucepan, and bring to a boil. Let dressing cool, then pour over the prepared cabbage mixture. Cover, and let age in the refrigerator for three days, stirring well each day.
