Vegetable Slaw

Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 green pepper, chopped
  • 1/2 of a firm head of cabbage, chopped
  • 1 onion, cut fine
  • 3 carrots, grated
  • Celery (if you like)


  • 1/2 cup Wesson® oil( or olive oil)
  • 1/4 cup venegar
  • 1/2 Tbsp sugar
  • 3/4 tsp salt
  • 1 tsp mustard
  • Few drops lemon juice
  • Mix well and pour over vegetable slaw tossing well.


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