1/2 onion, halved and cut into thin strips
2 teaspoons hot pepper sauce mix
2 cups diced carrots
1 medium head cabbage
1 medium celery stalk, thinly sliced
6 potatoes, quartered
salt and pepper to taste
1/2 cup ketchup
1/4 cup vinegar
1 teaspoon cooking spray
1/4 cup vegetable oil
1/2 teaspoon prepared horseradish
In a small bowl, mix the hot pepper sauce, vegetables and cabbage.
Place the potatoes in a colander and pull off the stems and seeds ended wh. Gently rinse and slice. Add the ketchup, vinegar, oil, horseradish and salt and pepper to taste.
Cover and refrigerate overnight. Serve warm or cold.
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