German Icebox Slaw
9 ingredients
4 steps
Ingredients
- 1 medium head cabbage, shredded or chopped
- 1 onion, sliced thin (white or purple)
- 3/4 c. sugar
- 1 tsp. dry mustard
- 1 tsp. celery seed
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 3/4 c. cooking oil
- 3/4 c. vinegar
Directions
-
1In a large bowl, alternate layers of shredded cabbage and onion rings.
-
2In a saucepan, boil together remaining ingredients and pour over cabbage and onion mixture.
-
3Let stand 4 to 8 hours in refrigerator before serving.
-
4The slaw may be kept in the refrigerator as long as 3 weeks.
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