12 cup Shredded cabbage (1 med.)
1 Green pepper, chopped
1 medium Red onion, chopped
2 medium Carrots, shredded
1 cup Sugar
DRESSING
2 tsp Sugar
1 tsp Dry mustard
1 tsp Celery seed
1 tsp Salt
1 cup Vinegar
3/4 cup Vegetable oil
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In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving.
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