Crunchy Red Cabbage Salad

Appetizers > Salad

1 cup white vinegar
1/4 tsp. dry mustard (We used a little more)
1/4 cup sugar
1 red cabbage shredded
1 green pepper diced finely
1 large onion diced finely
2 sticks finely chopped celery
1 tsp. celery seeds
1/2 cup chopped parsley
Salt and pepper to taste
1 cup sour cream
1/4 cup olive oil

Makes 2 big bowls 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.


The Skinny: Use your favorite sugar substitute and light sour cream