- 1 shredded cabbage
- 3 carrots, grated
- 1 onion, grated
- 3/4 cup [190 mL] sugar
- 1/2 cup [125 mL] vinegar
- 1/2 cup [125 mL] oil
- 1 teaspoon [5 mL] prepared mustard
- 1 teaspoon [5 mL] parsley
- 1 pinch oregano
- 1 pinch Italian spices
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- Mix together sugar, vinegar, oil and spices.
- In another bowl, mix together vegetables.
- Spread vinaigrette on vegetables of refrigerate for 12 hours.
- Stir a few times during refrigeration.
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