Irene Brangan’s Hot Mustard Slaw
Salads
- Yields 3 to 4 cups.
SERVES
Ingredients
- 2 eggs
- 3/4 cup sugar
- 3 teaspoons Coleman's dry mustard (if not available, use ordinary dry mustard)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup cider vinegar
- 1/4 cup water
- Dash of celery seed
- 1 medium head cabbage, shredded
Directions
Combine all ingredients, except shredded cabbage, in a medium saucepan and bring to a boil. Pour mixture over cabbage and chill overnight. Serve with hot barbecue sandwiches.
