Autumn Slaw

By Hklbrries

Don't restrict yourself to autumn to serve this salad - it's a sumptuous choice for a buffet or potluck at any time of year.

Ingredients

• 1 medium-size head green cabbage (about 2 lbs), finely shredded
• 1 tsp salt
• 1 1/4 cups sugar
• 1 1/4 cups water
• 1 cup vinegar
• 3 cups thinly sliced celery
• 1 large red or green bell pepper, seeded and chopped
• 1/2 cup thinly sliced green onions
• 1 tsp celery seeds
• 1 tsp mustard seeds

Preparation

Step 1

Place cabbage in a large bowl, sprinkle with salt, and let stand for 2 hours.

Meanwhile, combine sugar, water, and vinegar in a 1 1/2- to 2-quart pan. Bring to a boil over high heat, stirring until sugar dissolves; boil for 2 minutes. Remove from heat; let cool to room temperature.

Drain and discard any liquid from cabbage. In a large bowl, combine cabbage, celery, bell pepper, onions, celery seeds, mustard seeds, and vinegar mixture; mix until moistened. Cover and refrigerate for at least 24 hours or up to a week.

With a slotted spoon, transfer salad to a serving bowl.