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| 1 3/4 Tasse | water warm |
| 3 1/16 x ca. 30 g | Milk; Dry Non-Fat L Heat |
| 2 x ca. 450 g | Carrots fresh |
| 10 x ca. 450 g | Cabbage White Fresh |
| 3/8 x ca. 30 g | onions dry |
| 1 1/2 x ca. 450 g | Pepper Swt Grn Fresh |
| 12 x ca. 30 g | Sugar; Granulated 10 Lb |
| 2 Teelöffel | Pepper Black 1 Lb Cn |
| 1 ca. 1 Liter | Salad Dressing #2 1/2 |
| 1 x ca. 30 g | Mustard Prep. 1 Lb Jar |
| 8 x ca. 30 g | vinegar cider |
| 1 x ca. 30 g | Salt Table 5LB |
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1. Trim, Wash, And Prepare Cabbage Carrots, Onions, And Green Peppers As Directed On Recipe Card M00001.
2. Reconstitute Milk; Add Salad Dressing, Pepper, Mustard, Salt, And Sugar,
Mix Well.
3. Add Vinegar Gradually; Blend Well.
4. Combine Finely Shredded Cabbage Finely Shredded Carrots, Minced Onions, And Onions And Peppers; Toss Lightly Until Well Mixed.
5. Cover; Refrigerate Until Ready To Serve.
Shredded
Cabbage.
Shredded
Carrots.
Diced
Green Pepper.
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