Coleslaw with Three Different Salad Dressings
Comments:	Cabbage can be shredded up to 1 hour before serving; keep shredded cabbage refrigerated, tossed with ice cubes. Remove ice cubes and drain shredded cabbage before using.
Servings:	6
Ingredients	Preparation
3 cups [750 mL] extra-fine shredded cabbage 1/4 cup [60 mL] finely chopped sweet green pepper [membranes removed and seeded] and/or 1/4 cup [60 mL] finely chopped onion [optional] 1 cup [250 mL] grated carrot [optional] 1/2 cup [125 mL] raisins [optional] Coleslaw Salad Dressing [1] 2 to 3 tablespoons [30 to 45 g] sugar 3 tablespoons [45 mL] vinegar 2 tablespoons [30 mL] salad oil 1 teaspoon [5 mL] salt Coleslaw Salad Dressing [2] 1/3 cup [80 mL] mayonnaise or salad dressing 1 tablespoon [15 mL] vinegar 2 teaspoons [10 g] sugar 1/2 teaspoon [2.5 mL] salt 1/2 teaspoon [2.5 mL] celery seeds Coleslaw Salad Dressing [3] 1/2 cup [125 mL] mayonnaise or salad dressing 2 tablespoons [30 mL] vinegar 1 teaspoon [5 mL] prepared mustard	Prepare desired salad dressing; keep refrigerated until ready to toss. Finely shred cabbage. If desired, mix in finely sweet chopped green pepper and/or onion, grated carrot and raisins. Toss in prepared dressing. Keep refrigerated until ready to serve, as soon as possible. Coleslaw Salad Dressing [1] Into a small bowl, mix together all the ingredients of dressing until sugar dissolves. Coleslaw Salad Dressing [2] Into a small bowl, combine all the ingredients of dressing, stirring until sugar dissolves. Coleslaw Salad Dressing [3] Into a small bowl, blend together all the ingredients of dressing.