Sweet Texas Slaw

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  • 6 tablespoons cider vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons sugar
  • 2 teaspoons mustard
  • 1 teaspoon honey
  • 3/4 teaspoon celery seed
  • 1 pound white cabbage, thinly sliced
  • 1 large green pepper, seeded, thinly sliced
  • 2 medium carrots, grated
  • 1/2 medium sweet onion, thinly sliced
  • Salt and freshly ground black pepper


In a large bowl, whisk together vinegar, oil, sugar, mustard, honey and celery seed.
Season to taste with salt and pepper.
Add cabbage, green pepper, carrot, and onion and toss well.
Serve immediately, or cover and refrigerate for up to 2 hours before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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