Top-Rated Vegetable Recipes

When it comes to veggies, it won't be hard to get in your daily quotient with
these scrumptious (and top-rated) picks.
Cooking Light

December 01, 2010

1 of 18 Photo: Gentl & Hyers

Eggplant, Zucchini, and Tomato Tian

Don't push the veggies to the side! Put them center stage, like in our satisfying
Eggplant, Zucchini, and Tomato Tian. Fresh summer squash, eggplant, and
tomatoes are the stars in this recipe. A crunchy, salty, breadcrumb coating atop
layers of eggplant, zucchini, and tomato give the fresh ingredients the ideal
complement. An 11 x 7-inch glass or ceramic baking dish works well for this recipe,
but if you have a 2-quart tian or gatin dish, all the better.

View Recipe: Eggplant, Zucchini, and Tomato Tian

2 of 18 Photo: John Autry

Lemony Orzo-Veggie Salad with Chicken

Fresh and light describe the flavors of this salad. With pops of green onions, herbs
and cucumber, and bright red bell pepper, this dish will be a delight for both the
eyes and the palate.

View Recipe: Lemony Orzo-Veggie Salad with Chicken

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3 of 18 Photo: Becky Luigart-Stayner

Charred Vegetable Salad

Although you can successfully prepare this colorful end-of-summer salad on a gas
grill, charcoal will imbue the vegetables with extra flavor. You can easily substitute
white wine vinegar for the champagne vinegar without compromising the flavor of
the dish.

View Recipe: Charred Vegetable Salad

4 of 18 Photo: Randy Mayor

Zucchini with Peppermint

Zucchini and peppermint may sound like an unlikely pair, but after one bite, you will
learn the flavors lend masterfully to one another.

View Recipe: Zucchini with Peppermint

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5 of 18 Photo: Becky Luigart-Stayner

Roasted Root Vegetables with Maple Glaze

Maple carmelizes to form a glossy coating on the vegetables. Cubed butternut

squash or sweet potatoes would also work well in the mix.

View Recipe: Roasted Root Vegetables with Maple Glaze

6 of 18 Photo: Randy Mayor

Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
View Recipe: Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
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7 of 18 Photo: Becky Luigart-Stayner

Grilled Vegetable Salad

Tailor the types of vegetables to the bounty of your garden or that of farmers'
market vendors. Thin asparagus spears may need to cook only four minutes.

View Recipe: Grilled Vegetable Salad

8 of 18

Herbed Penne with Simple Grilled Vegetables

Leftover charred vegetables and fresh herbs create a simple and satisfying
vegetarian entre. For a heartier version, stir in two cups chopped chicken.

View Recipe: Herbed Penne with Simple Grilled Vegetables

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9 of 18

Zesty Three-Bean and Roasted Corn Salad

This southwestern-accented recipe combines canned beans with sweet summer

corn and red bell peppers for a colorful side dish.

View Recipe: Zesty Three-Bean and Roasted Corn Salad

10 of 18 Photo: Howard L. Puckett

Sweet Potato Souffl

Savory and sweet, this souffl can be served as a side dish or dessert. Don't let the
word "souffl" intimidate youwith our easy-to-handle version you will be enjoying
your delicious confection in no time.

View Recipe: Sweet Potato Souffl

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11 of 18 Photo: Lee Harrelson

Maque Choux

There are several theories about the name of this side dish (pronounced "mock
shoe"). Some say it's derived from the Native American name for corn. But,
something thing we do knowthis recipe will be one that you will want to keep on
hand for many years to come.

View Recipe: Maque Choux

12 of 18 Photo: Randy Mayor

Fresh Peas with Spicy Pepper Relish

The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins
with honey butter would make a great accompaniment.

View Recipe: Fresh Peas with Spicy Pepper Relish

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13 of 18

Creamed Corn with Bacon and Leeks

The combination of sweet corn and smoky bacon gives this uncomplicated dish
sublime flavor. It's a delicious way to put fresh end-of-summer corn to use.

View Recipe: Creamed Corn with Bacon and Leeks

14 of 18 Photo: Randy Mayor

Summer Vegetable Stew with Basil Pure

These coarsely chopped vegetables are a breeze to prepare and cook. Basil pure,
added at the end, punches up the flavor.

View Recipe: Summer Vegetable Stew with Basil Pure

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15 of 18 Photo: Becky Luigart-Stayner

Roasted Potatoes with Tangy Watercress Sauce

Add watercress, basil, and mint to a yogurt base for a fragrant, fresh-tasting sauce
you can make up to 2 days ahead. Serve this versatile dish alongside chicken, beef,
or lamb. You can also use the sauce as a dip for vegetables.

View Recipe: Roasted Potatoes with Tangy Watercress Sauce

16 of 18

Grilled Vegetables with Feta

Served with rice, this is a satisfying meatless entre. We love the grilled flavor
paired with the bold feta and the vibrant array of color when plated.

View Recipe: Grilled Vegetables with Feta

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17 of 18 Photo: Randy Mayor

Pork and Grilled Vegetable Salad

View Recipe: Pork and Grilled Vegetable Salad

18 of 18 Photo: Becky Luigart-Stayner

Grilled Vegetable Salad with Creamy Blue Cheese Dressing

This is a smart make-ahead dish because the vegetables can be grilled a few hours
prior to assembling the salads. Just be sure to savor every biteyou will certainly
be glad you did.

View Recipe: Grilled Vegetable Salad with Creamy Blue Cheese Dressing

Green Bean Casserole (No Soup)

 Cheddar Green Bean Casserole. Photo: Diana Rattray

50 mins
Prep: 15 mins,

Cook: 35 mins
Yield: Serves 8
(8)
BY DIANA RATTRAY
Updated 07/18/17

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The green bean casserole has long been a favorite comfort food and it is an essential
Thanksgiving side dish. The original recipe was introduced in the mid-1950s by the
Campbell Soup Company, and the original recipe card can be found in the National
Inventors Hall of Fame in Akron, Ohio.

This is a delicious green bean casserole, perfect for a holiday feast or Sunday family
dinner. The homemade Cheddar cheese sauce with sour cream and mushrooms is an
excellent replacement for the canned condensed soup and it is as it creamy and
delicious as the classic Campbell's recipe. If you prefer the soup version, take a look at
this classic holiday green bean casserole.

What You'll Need

4 cups cooked French-cut green beans, about 1 1/2 pounds frozen or 3 cans (15
oz), drained

3 tablespoons butter

8 ounces sliced mushrooms

1/4 cup finely chopped onion

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups milk

1 1/2 to 2 cups shredded Cheddar cheese (6 to 8 ounces)

 2 tablespoons sour cream

1 cup soft bread crumbs tossed with 2 tablespoons of melted butter, optional

Parmesan cheese, optional

1 to 1 1/2 cups French fried onions, optional

How to Make It
1. Heat oven to 350 F. Grease a 2-quart baking dish.
2. In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion;
saute, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt,
and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk.
Continue cooking, stirring, until slightly thickened.
3. Add the cheddar cheese, sour cream, and drained green beans to the thickened sauce
and then spoon into the prepared baking dish.

1. If desired, sprinkle with a few tablespoons of shredded or grated Parmesan cheese.

2. Sprinkle the buttered bread crumbs over the top of the casserole or top with French
fried onions.
3. Bake for 25 to 30 minutes, until bubbly and browned.
4. If you like, top the casserole with buttered bread crumbs and Parmesan cheese or use
the traditional French fried onions.

Tips and Variations

Add 1 small can (drained) of sliced water chestnuts to the casserole for some extra
crunch.
Add a few tablespoons of crumbled bacon to the sauce mixture or sprinkle it over the
top of the casserole before adding the bread crumbs or fried onions.

Ingredients

Basil pur[SPECIAL_CHAR
1 cup basil leaves
1 garlic clove
3 tablespoons water
 2 tablespoons olive oil
1/8 teaspoon salt
Vegetables:
1 tablespoon olive oil
2 bay leaves
1 onion, cut into 1/4-inch-thick wedges
6 garlic cloves, halved
2 thyme sprigs
1 1/2 cups (2-inch-thick) sliced carrot
1 pound small red potatoes, halved
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups (1-inch) cubed yellow squash (about 3/4 pound)
1 cup yellow bell pepper strips
1/2 pound green beans, trimmed and cut into 3-inch pieces
2 tomatoes, peeled and cut into 1-inch pieces
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

CLASSIC RED VELVET CUPCAKE

JULY 22, 2017VANGIZ LEAVE A COMMENT


Ingredients:
1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
4 tablespoon red food color
1 teaspoon vanilla extract
red velvet crumb
Vanilla Cream Cheese Frosting:
200 grams cream cheese, softened
60 grams butter, softened
2 cups confectioners sugar, sifted
2 tablespoons sour cream
2 teaspoons vanilla extract
A dash of salt
 Procedures:
Part 1
1. In a bowl, combine flour, unsweetened cocoa, baking soda and salt then mix well. Set
aside.
Part 2
1. Using an electric mixer, beat butter and sugar until light and fluffy (around 5 minutes).
2. Beat in eggs one at a time then mix in the sour cream, food color, and vanilla.
3. Add flour mixture gradually until just blended. (Do not overbeat as this will make the
cupcake dry and hard.)
Part 3
1. In a muffin pan, line muffin cups then fill-in batter up to 2/3 of the muffin cup.
2. Bake in preheated oven at 300 degrees Fahrenheit for 15 minutes or until done.
(Cupcakes is done when a toothpick inserted in the center comes out clean.). Let it cool.
Part 4
1. In a electric mixer, whip butter on medium speed for 5 minutes or until becomes
creamy.
2. Add cream cheese, sour cream, vanilla and salt then keep mixing for another 5 minutes
or until becomes light and fluffy.
3. Add sugar then beat until smooth.
4. Scoop and spread the frosting on top of cupcakes. Sprinkle with red velvet crumb.
Refrigerate before serving.
BREAKFAST, DESSERT, MERIENDA, OTHER-RECIPES, PASTRY
CLASSIC, CLASSIC RED VELVET CUPCAKE, CLASSIC RED VELVET
CUPCAKE RECIPE, CUPCAKE, FILIPINO, RECIPE, RED VELVET, STYLE
GINATAANG TAMBAKOL
JULY 16, 2017VANGIZ LEAVE A COMMENT


Ingredients:
500 grams tulingan(skipjack tuna), sliced into serving pieces
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste
Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut
milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!
 EASY MEAL RECIPES, LOW BUDGET MEAL RECIPES, SEAFOOD COCONUT
MILK, FILIPINO, GINATAAN, GINATAANG TAMBAKOL, GINATAANG
TAMBAKOL RECIPE, RECIPE, SKIPJACK, STYLE, TAMBAKOL, TUNA
TOMATO AND BASIL SALAD WITH CROUTON
JULY 10, 2017VANGIZ LEAVE A COMMENT

Ingredients:
200 grams croutons
6-8 ripe tomatoes, diced
1 red onions, chopped
1 tablespoon capers
3 tablespoons black olives, sliced
a bunch of fresh basil, torn into pieces
Dressing:
8 tablespoons olive oil
1 clove garlic, chopped
4 tablespoons balsamic vinegar
1/2 teaspoon sugar
salt and pepper to taste
Procedures:
Part 1
 1. In a bowl, combine olive oil, vinegar, lemon juice, salt, ground pepper, and sugar. Set
aside.
Part 2
1. In a bowl, combine croutons, basil, tomatoes, onions, capers and black olives.
2. Pour dressing over the salad then toss before serving.
APPETIZER, DIET MEAL RECIPES, EASY MEAL RECIPES, LOW BUDGET
MEAL RECIPES, LOW CARB RECIPES, MERIENDA, SIDE DISH, VEGETABLES
BASIL, CROUTON, FILIPINO, RECIPE, SALAD, STYLE, TOMATO, TOMATO
AND BASIL SALAD WITH CROUTON, TOMATO AND BASIL SALAD WITH
CROUTON RECIPE
FISH FILLET IN SPICY MANGO SAUCE
JULY 8, 2017VANGIZ LEAVE A COMMENT

Ingredients:
500 grams cream dory fillet, cut into serving pieces
cooking or vegetable oil for frying
ripe mango and green bell pepper strips for garnishing
Coating:
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon ginger powder
 1/2 cup cornstarch
1/4 cup water
Spicy Mango Sauce:
1 fresh ripe mango, cut into strips
1/4 cup rum
1 tablespoon white sugar
1 tablespoon honey
1/4 cup water
1 tablespoon cornstarch (dissolved in 1 tablespoon water)
Procedures:
Part 1
1. In a bowl, combine the cornstarch, egg, ginger powder, water, salt and fish fillet then
stir to coat evenly.
2. Let sit for 15 minutes at room temperature.
Part 2
1. In a frying pan, heat cooking oil and deep fry fish pieces for 3 minutes or until golden
brown.
2. Drain on paper towel and set aside.
Part 3
1. For the sauce, In a sauce pan over medium heat, combine rum and mangoes then stir
cook until the sauce reduced.
2. Add honey, sugar and water then mash the mangoes until puree. Add chili flakes then
adjust sweetness according to taste.
3. Add dissolved cornstarch then keep stirring until the sauce thickens. Remove from
heat.
Part 4.
1. In a serving plate, place fried fish fillet then add mango and bell pepper strips.
2. Pour the sauce on top, serve and enjoy.
DIET MEAL RECIPES, EASY MEAL RECIPES, LOW CARB
RECIPES, SEAFOOD, SIDE DISH CREAM DORY, FILIPINO, FILLET, FISH, FISH
FILLET, FISH FILLET IN SPICY MANGO
SAUCE, MANGO, RECIPE, SAUCE, SPICY, STYLE
HAINANESE CHICKEN
JULY 3, 2017VANGIZ LEAVE A COMMENT


Ingredients:
1 (800 grams)whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces onions, quartered
6 stalks lemon grass, pounded
1/2 tablespoon pepper
salt to taste
3 liters water
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
hainanese rice (optional)
dipping sauce: ginger sauce, sweet soy sauce and chili sauce (optional)
Procedures:
Part 1
1. Rub and massage chicken with rock salt for 5 minutes.
2. In a stock pot, add half of the sliced ginger, onions, lemon grass, salt, pepper and
water. Bring to boil.
3. Stuff the other half inside the chicken and add into stock pot. Let boil for 40 minutes
over medium heat.
4. When the chicken is done, remove from heat and stand for 30 minutes.
 Part 2
1. In a pan, boil 3/4 cup of chicken broth and dissolved cornstarch. Adjust seasoning with
salt.
2. Debone the chicken and transfer to serving plate. Pour the chicken with thickened
stock then garnish with parsley.
3. Served with hainanese rice, ginger sauce, sweet soy sauce and chili sauce.
4. Served the remaining chicken broth as soup and adjust seasoning according to taste.
CHICKEN, EASY MEAL RECIPES, LOW BUDGET MEAL RECIPES, OTHER-
RECIPES CHICKEN, FILIPINO, HAINANESE, HAINANESE
CHICKEN, HAINANESE CHICKEN RECIPE, RECIPE, STYLE
SPICY FRENCH BEAN STIR FRY
JUNE 29, 2017VANGIZ LEAVE A COMMENT

Ingredients:
1/4 kilo french beans, trimmed
1/4 kilo ground pork
3 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
3 tablespoons soy sauce
1/4 cup water
1/2 teaspoon dried chopped chili
 2 tablespoons vegetable oil
fish sauce, salt and pepper to taste
Procedures:
1. In a pan, heat oil then saute garlic and onion.
2. Add ground pork, fish sauce then stir cook until light brown.
3. Add french beans, oyster sauce, soy sauce and water then simmer for 3-5 minutes.
4. Add chili flakes, salt and pepper according to taste then simmer for another minute.
5. Transfer to serving plate then serve immediately.
DIET MEAL RECIPES, EASY MEAL RECIPES, LOW BUDGET MEAL
RECIPES, LOW CARB RECIPES,PORK, SIDE DISH, VEGETABLES
BEAN, FILIPINO, FRENCH BEAN, RECIPE, SPICY, SPICY FRENCH BEAN STIR
FRY, SPICY FRENCH BEAN STIR FRY RECIPE, STIR FRY, STYLE
TOAST STUFFED BREAD
JUNE 25, 2017VANGIZ LEAVE A COMMENT

Ingredients:
4 slices loaf bread
1 green/red bell pepper, diced
2 slices ham, diced
2 raw eggs, beaten
grated cheese
vegetable oil
 Procedures:
Part 1
1. Slice each bread to make a hole, leaving the outer layer intact. Set aside.
Part 2
1. In a pan, heat oil then fry ham and bell peppers. Remove and set aside.
Part 3
1. In a same pan, Add oil then place outer layer bread.
2. Add 1 tablespoon sauteed ham and bell peppers inside the bread.
3. Pour 2 tablespoons beaten eggs then sprinkle with grated cheese.
4. Top the inner layer bread, wait for a minute until set.
5. Flip and fry the other side until toast.
6. Repeat the procedures for the remaining pieces.
BREAKFAST, DIET MEAL RECIPES, EASY MEAL RECIPES, LOW BUDGET
MEAL
RECIPES, MERIENDA BREAD, FILIPINO, LOAF, RECIPE, STUFFED, STYLE, TO
AST, TOAST STUFFED BREAD, TOAST STUFFED BREAD RECIPE
CHICKEN ASADO
JUNE 19, 2017VANGIZ LEAVE A COMMENT

Ingredients:
1 kilo chicken, cut into serving pieces
1/2 cup vegetable oil
 1 1/2 cup water
250 grams Bok Choy(Chinese Petchay),blanched
Marinade:
1/2 cup soy sauce
1/4 cup oyster Sauce
1/4 cup brown sugar
1/4 cup ketchup
4 pieces star anise
1 thumb-sized ginger, grated
1 onion, chopped
5 gloves garlic, minced
1 teaspoon salt and pepper
Procedures:
Part 1
1. In a large bowl, combine all the marinade ingredients and marinate chicken for 1 hour.
Remove from marinade and set aside.
Part 2
1. In a pan, heat oil then fry potatoes until light brown. Drain and set aside.
Part 3
1. In a same pan, fry chicken for 5 minutes or until light brown. Reduce oil if needed.
2. Add marinade and water, cover and simmer for 30 to 40 minutes or until chicken is
tender. Add water if needed.
3. Add fried potatoes then adjust seasoning with sugar, salt and pepper according to taste.
Part 4
1. In a serving plate, arrange bok choy then add chicken asado. Serve with steamed rice.
CHICKEN, EASY MEAL RECIPES, LOW BUDGET MEAL RECIPES
ASADO, CHICKEN, CHICKEN ASADO, CHICKEN ASADO
RECIPE, FILIPINO, RECIPE, STYLE
CREAM DORY IN RED SAUCE
JUNE 16, 2017VANGIZ LEAVE A COMMENT


Ingredients:
2 pieces whole cream dory fillet, halves
2 tomatoes, cubed
1/2 cup tomato paste
4 tablespoons calamansi/lemon juice
2 tablespoons sliced black olives
1 tablespoon capers
3 garlic, minced
1 onion, chopped
1/2 teaspoon ginger powder
1 teaspoon sugar
salt and pepper to taste
1/4 teaspoon dried basil flakes (optional)
chopped spring onions for garnishing
Procedures:
Part 1
1. Marinate fillet into ginger powder, salt, ground pepper and calamansi juice for 15
minutes. Drain.
Part 2
1. In a frying pan, heat oil then fry marinated fillet until light brown. Drain and set aside
into serving plate.
 Part 3
1. In a sauce pan, heat oil then saute garlic, onion, and tomatoes until soft.
2. Add black olives, capers, chili flakes, tomato paste, and water. Stir and bring to boil.
3. Season with sugar, salt, and pepper to taste. Simmer until the sauce reduced.
4. Pour the sauce on top of fillet then garnish with spring onions. Serve with steamed
rice.
DIET MEAL RECIPES, EASY MEAL RECIPES, SEAFOOD CREAM
DORY, CREAM DORY IN RED SAUCE, DORY, FILIPINO, RECIPE, RED
SAUCE, SAUCE, STYLE, TOMATO
SQUID BALL PANCIT GUISADO
JUNE 12, 2017VANGIZ LEAVE A COMMENT

Ingredients:
500 grams miki noodles
200 grams squid balls, cut into half
100 grams pork belly, slice into small pieces
100 grams pork liver, slice into small pieces
2 pieces carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kinchay), sliced
6 gloves garlic, minced
 1 onion, chopped
4 tablespoons oyster sauce
2 cups hot water or chicken broth
2 tablespoons cooking oil
salt and pepper to taste
1/4 cup spring onions, diced(optional)
Procedures:
Part 1
1. Wash miki noodles in running water. Drain and set aside.
Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add squid balls, pork liver and pork belly then cooked until color turns to brown.
3. Add oyster sauce and hot water then stir and bring to boil.
4. Add vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until the liquid has been
absorbed.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

Ingredients
20 m4 servings193 cals

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1 pint grape tomatoes, halved

3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped

1/4 cup cider vinegar

1/4 cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill
Add all ingredients to list

Directions
Add a notePrint

Prep

20 m

Ready In

20 m

1. Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar,
olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
 2. Cucumber and Tomato Salad

3.
4. 147 made it | 80 reviews | 9 photos
5. Recipe by:Tigrgrrl
6. "A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it
a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or
mint. Be sure to make this salad just before serving.

Ingredients
15 m4 servings98 cals

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1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup canned kidney beans, drained

1/4 cup diced firm tofu

2 tablespoons chopped fresh basil
 1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
Add all ingredients to list

Directions
Add a notePrint

Prep

15 m

Ready In

15 m

1. In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil.
Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt
and pepper.

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Angie's Dad's Best Cabbage Coleslaw

618 made it | 379 reviews | 11 photos

Recipe by:DOTMAYTRX

"An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2
weeks ahead of serving and it only gets better."

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I Made ItRate itSharePrint

Ingredients
30 m20 servings131 cals

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1 medium head cabbage, shredded

1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar

1 cup white vinegar

3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
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Directions
Add a notePrint

Prep

30 m

Ready In

30 m
 1. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix
well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil.
Pour hot dressing over cabbage mixture, and mix well.

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Footnotes

Cook's Note:
This is best if made a day ahead to 2 weeks ahead. If you make it far ahead, drain juice prior to
serving.