Crunchy Red Cabbage Salad
Source of Recipe
Marla
Crunchy Red Cabbage Salad
(Makes 2 big bowls)
1 cup white vinegar
One quarter tsp. dry mustard (We used a little more)
One quarter cup sugar 1 red cabbage shredded
1 large onion diced finely
2 sticks finely chopped celery
1 tsp. celery seeds
One half cup chopped parsley
Salt and pepper to taste
1 cup sour cream
One quarter cup olive oil
Heat 1 cup white vinegar, 1/4 tsp. mustard and 1/4 cup sugar to a boil. Combine remaining ingredients and divide between 2 large bowls. While vinegar mixture is still hot, pour over cabbage mixture and mix well. Place in refrigerator in an enclosed container for 24 hours before using. Keeps well for up to 2 weeks in the fridge. Salad is crisper after 48 hours.