TANGY SLAW HOT-DOG TOPPER
MAKES 3 CUPS.
1/4 cup sugar
1/3 cup cider vinegar
2 cups coleslaw mix
1 rib celery, sliced
1/2 bell pepper, seeded, sliced
1 onion, sliced
Salt and Pepper
In a pan, combine sugar and vinegar. Bring to a boil, stir until sugar has dissolved. Transfer to a bowl, let cool. Combine coleslaw mix, celery, bell pepper, and onion in a bowl, toss with vinegar mixture. Refrigerate 6 hours. Drain off liquid, season with salt and pepper. SERVE ON HOT DOGS & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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