This salad makes a wonderful picnic salad, is particularly nice when you want to add a little colour to your menu, and is a money saver as a replacement for lettuce based salads in mid winter when the price of imported lettuce is high.
Place in large bowl:
4 cups finely shredded cabbage
1 large red onion, peeled and sliced
thinly
1/4 cup white sugar
1/2 tsp salt
In a saucepan combine and bring to a
boil:
1/4 cup white wine vinegar
1/2 tsp dry mustard
2 Tbsp white sugar
1 1/2 tsp celery seed
Add to mixture in saucepan:
1/4 cup oil
Return to boil, remove from heat and
immediately pour over cabbage mixture in the bowl.
Mix thoroughly.
Chill overnight.
Drain well before serving.
Will keep refrigerated for up to one
week.
This recipe is from www.hortns.com
Use Nova Scotia fruit
and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a
previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page.