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.

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