1/2 cup grated carrots
1/2 cup chopped bell pepper (green, red, yellow, as desired)
1 Tbsp. salt
1/2 cup sugar
1/2 cup each vinegar and water
1 tsp. prepared mustard
Mix salt with 2 cups
water. Pour over vegetables. Refrigerate
1 hour. Bring remaining ingredients to a
boil. Let cool. Drain salt water from vegetables. Do not rinse.
Add cooled dressing. Keeps
indefinitely in refrigerator. This is a German type of coleslaw and is great to have in the refrigerator to add to meals or sandwiches.
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