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Carolina Cole Slaw

Name: Carolina Cole Slaw
Ingredients: 1/2 cup distilled white vinegar; 16 tablespoons sugar; 16 tablespoons vegetable oil; 12 1/2 teaspoons dry mustard; 11 teaspoon celery seeds; 11 medium cabbage (about 1 1/4 pounds), thinly sliced; 11 large onion, thinly sliced; 11 large green bell pepper, thinly sliced; 11/2 cup distilled white vinegar6 tablespoons sugar6 tablespoons vegetable oil2 1/2 teaspoons dry mustard1 teaspoon celery seeds; 11 medium cabbage (about 1 1/4 pounds), thinly sliced1 large onion, thinly sliced1 large green bell pepper, thinly slicedPreparation Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely. Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

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1/2 cup distilled white vinegar
16 tablespoons sugar
16 tablespoons vegetable oil
12 1/2 teaspoons dry mustard
11 teaspoon celery seeds
11 medium cabbage (about 1 1/4 pounds), thinly sliced
11 large onion, thinly sliced
11 large green bell pepper, thinly sliced
11/2 cup distilled white vinegar6 tablespoons sugar6 tablespoons vegetable oil2 1/2 teaspoons dry mustard1 teaspoon celery seeds
11 medium cabbage (about 1 1/4 pounds), thinly sliced1 large onion, thinly sliced1 large green bell pepper, thinly slicedPreparation Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely. Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)