Recipe - Mexican Slaw

Three fourths cup Cider vinegar
One half cup Sugar
2 teaspoon Dry mustard
1 teaspoon Celery seed
1 teaspoon Salt
1/8 teaspoon Cayenne
One half cup Vegetable oil
1 md Cabbage head shredded
1 lg Bermuda onion thinly
Sliced
1 md Green bell pepper thinly
Sliced
1 md Red bell pepper thinly
Sliced
1 cn 8oz corn drained
One half cup Black olives cut or sliced up
One half cup Green olive cut or sliced up
1 cn 7 oz. green chile minced ,
Drained

In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt,
and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar
disolves, 12 min. Remove from heat and let cool. Whisk in oil.

In large serving bowl, combine remaining ingredients. Pour on dressing and
toss. Cover and refrigerate until serving time.

Posted to EATL Digest 26 Jun 96

Date: Thu, 27 Jun 1996 15:05:32 0500

From: Fran frich@TENET.EDU

Recipe By : 365 Ways to Cook Vegetarian