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Receta Mustard Slaw Without Mayonnaise

Name: Mustard Slaw Without Mayonnaise
Ingredients: 1 x four-lb. head of cabbage; 1 lrg , green bell pepper, seeded, stemmed, and very finely chopped *; 2 med onions, very finely chopped (about 2 c.); 2 med carrots, peeled, shredded and finely chopped (about 1 c.); 4 tsp celery seed; 2 tsp salt (or possibly more to taste); 2 tsp freshly grnd black pepper (or possibly more to taste); 1/2 c. freshly squeezed lemon juice; 24 ounce French's yellow mustard; 1 1/2 c. granulated sugar; 1/4 c. cider vinegar; Warm sauce to taste *

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Ingredientes

1 x four-lb. head of cabbage
1 lrg , green bell pepper, seeded, stemmed, and very finely chopped *
2 med onions, very finely chopped (about 2 c.)
2 med carrots, peeled, shredded and finely chopped (about 1 c.)
4 tsp celery seed
2 tsp salt (or possibly more to taste)
2 tsp freshly grnd black pepper (or possibly more to taste)
1/2 c. freshly squeezed lemon juice
24 ounce French's yellow mustard
1Â 1/2 c. granulated sugar
1/4 c. cider vinegar
Â Â Warm sauce to taste *

Direcciones

(*About 1 1/3 c. of chopped pepper)
(*I use about 1/4 c. of Frank's Red Warm; Tabasco is good too, but you should use a little less of it).
Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then chop crosswise so which you end up with a pile of minced cabbage, each piece roughly the size of a corn nibblet. Place minced cabbage in large bowl and add in the green pepper, onions, carrots, celery seed, salt and black pepper. Toss everything with the lemon juice and reserve. Add in the mustard to another bowl and blend in the sugar and the vinegar. Add in the mustard mix to the cabbage mix and blend well. Add in warm sauce to taste. Adjust seasoning. I like to serve it immediately, but you can hold it in the refrigerator for as long as a week.