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Carolina Coleslaw

Source of Recipe


From "Grass Roots Cookbook" by Jean Anderson






List of Ingredients



• 1 large cabbage (about 3 lbs.), trimmed, quartered and cored
  
• 1 medium-sized sweet green pepper, cored, seeded and minced
  
• 1 medium-sized sweet onion (Bermuda or Spanish), peeled and chopped fine
  
• .
  
• -- Dressing --
  
• 1 cup sugar
  
• 1 tsp salt
  
• 1 tsp dry mustard
  
• 1 tsp celery seed
  
• 1 cup cider vinegar
  
• 2/3 cup vegetable oil
  






Instructions



1. With a sharp knife, slice each cabbage quarter very fine; combine with green pepper and onion in a large bowl and toss to mix.
   
   
2. For the dressing: Mix sugar, salt, mustard and celery seed in a small saucepan; add vinegar and oil and let come to a boil over moderate heat, stirring until sugar dissolves.
   
   
3. Pour over cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve.
   
   Makes 6 to 8 servings.