Vegetable Salad

9 ingredients
5 steps

Ingredients

  • 2 c. cabbage, shredded
  • 2 cans Mexican whole kernel corn
  • 1 can English peas
  • 1 carrot, shredded
  • 1 onion, cut in rings
  • 3/4 c. Crisco oil
  • 3/4 c. sugar
  • 3/4 c. vinegar
  • salt and pepper

Directions

  1. 1
    Mix vegetables, salt and pepper; drain.
  2. 2
    Heat vinegar, sugar and oil to a boil and pour over vegetables.
  3. 3
    Mix well.
  4. 4
    Cover and refrigerate for 24 hours before serving.
  5. 5
    Keeps up to 7 days. This is very good with barbecue.

Products Matching These Ingredients

Food Grade Corn

Food Grade Corn

Bijou, Rural Route 1, lackmann

E NOVA 4

Yellow Corn Tortilla Chips

Guiltless Gourmet

E NOVA 3

Golden reserve honey, mexican coffee blossom

Moon Shine Trading Co.

D
Whole Kernel Corn

Whole Kernel Corn

Trader Joe's

B NOVA 3

Golden sweet whole kernel corn, golden sweet

B NOVA 3

Golden sweet whole kernel corn, golden sweet

B NOVA 3

Mexican style salsa, medium

B NOVA 4

Mexican style salsa, hot

B NOVA 4

BRAISED RED CABBAGE £6 4 SERVES BRAISED RED NETTEN

Marks & Spencers

 Peas, Broad Beans, Courgettes & Cabbage

Peas, Broad Beans, Courgettes & Cabbage

M&S

A NOVA 3

Shredded red cabbage

A NOVA 1

More Recipes to Try

Fettuccine with Trapanese Pesto

11 ingredients

Wilted Spinach Salad

5 ingredients

Yeast Risen PANCAKES

9 ingredients

Polish Bread/Sweet Bread Recipe

9 ingredients

Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds

18 ingredients

Sweet Potato Casserole

10 ingredients

Lucious Chocolate Truffles

4 ingredients

Komatsuna and Wasabi with Soy Sauce

5 ingredients

Butternut Squash Lasagna

11 ingredients

Texas Homemade Barbecue Sauce Recipe

6 ingredients

Welsh Rarebit

13 ingredients

Easter Lemonade Dessert Recipe

1 ingredient