Tangy Coleslaw Recipe
- 6 cups shredded cabbage
- 2 medium carrots, shredded
- 4 celery ribs, chopped
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped onion
- 1/2 cup cider vinegar
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
