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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 2 c. (8 oz.) fusilli or elbow spaghetti, uncooked
- 4 c. (about 1/2 head) cabbage, shredded
- 1 c. (2 medium) sliced onions
- 1/2 c. shredded carrot
- 7/8 c. sugar
- 1 tsp. dry mustard
- 1 tsp. celery seed
- 2 tsp. sugar
- 1 Tbsp. salt
- 3/4 c. apple cider vinegar
- 3/4 c. salad oil
Method
- Cook fusilli or elbow spaghetti according to package directions; drain well.
- Cool.
- (Rinse with cold water to cool quickly; drain well.)