COLESLAW
3 L green cabbage, shredded 12 cup
2 red peppers, julienned
3 green onions, thinly sliced
125 ml dried currents or raisins 1/2 cup
DRESSING
45 ml cider vinegar 3 tbsp
25 ml sweet mustard 2 tbsp
15 ml brown sugar 1 tbsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
pinch allspice
75 ml vegetable oil 1/3 cup
dash hot pepper sauce
Combine vegetables in large bowl. Mix well. Combine dressing ingredients and mix well. Pour over coleslaw. Toss to coat. Cover and refrigerate overnight.
Serves 8