Ingredients
12 cups shredded cabbage (1 medium head)1 green pepper, chopped1 medium red onion, chopped2 carrots, shredded1 cup sugarDRESSING2 teaspoons sugar1 teaspoon ground mustard1 teaspoon celery seed1 teaspoon salt1 cup white vinegar3/4 cup canola oil
Preparation
In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.
