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Ingredients
- 1 large head cabbage, shredded
- 2 large onions, thinly sliced
- 2 celery ribs, thinly sliced
- 2 large carrots, thinly sliced
- 1 large cucumber, thinly sliced
- 1 large green pepper, chopped
- 1 (4 ounce) jar diced pimientos, drained
- 1 1/2 cups sugar
- 1 1/2 cups vinegar
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon ground mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon pepper
Details
Servings 20
Preparation time 15mins
Cooking time 15mins
Adapted from allrecipes.com
Preparation
Step 1
In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.
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REVIEW/RECOMMENDATION
We used a food processor - too much to cut by hand for me. We thought 2 onions were WAY TOO MUCH so we used 1/2 of a large red onion and the end result was still oniony enough. We left the quantities alone for the rest of the veggies. For the dressing we followed as written with a few clarifications/substitutions - apple cider vine. (sweet and tangy), celery salt, mustard seed, tarragon, garlic salt and ground ginger. I let it boil for a minute even though the sugar dissolved long before that.
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