Overnight Cole Slaw - cooking recipe

Ingredients

12 c. shredded cabbage
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 c. sugar
2 tsp. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1 c. vinegar
3/4 c. vegetable oil

Preparation

In a large bowl, combine first 4 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.
Yield: 12 to 16 servings.