8 Sep 2009
|Dry mustard||1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Cabbage||3 Cup (48 tbs), chopped|
|Onion||1⁄2 Teaspoon, minced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Carrot||1⁄4 Cup (4 tbs), grated|
Combine first 4 ingredients; add oil and vinegar.
Pour over remaining ingredients.
Toss and chill thoroughly before serving.
Serve with barbecued frankfurters and noodles.
Western Relish Recipe