Marinated coleslaw

Marinated coleslaw

Serves 4

Katherine Setliff of Riverbank was hoping someone had the Mexican slaw recipe served at her favorite restaurant, the now-closed El Faro restaurant in Modesto.

Wilma Downing of Modesto shares her recipe, which she says is quite similar to El Faro's.

Ingredients

1 small head green cabbage, shredded

1 small onion, diced

1 carrot, shredded (optional)

1 green bell pepper, diced

¾ cup sugar

1 teaspoon dry mustard

1 cup canola oil

1 cup cider vinegar

1 teaspoon celery seeds

Salt and pepper, to taste

Instructions

Combine vegetables in bowl. Mix sugar and mustard in saucepan. Add oil, vinegar and celery seeds and bring to a boil. Remove from heat and pour over vegetables. Add salt and pepper to taste. Stir, cover and refrigerate four hours before serving.

Per serving: 427 calories; 3 grams protein; 41 grams carbohydrates; 28 grams fat (2 saturated, 18 monounsaturated, 8 polyunsaturated); 0 milligrams cholesterol; 48 milligrams sodium; 5 grams fiber; 59 percent calories from fat.