Kentucky Coleslaw - cooking recipe

Ingredients

2 medium heads cabbage, shredded
3 large carrots, grated
1 large green pepper, chopped
3 c. sugar
1 1/2 c. white vinegar
1 1/2 tsp. salt
1 1/2 Tbsp. celery seed
1 1/2 tsp. mustard seed

Preparation

Combine cabbage, carrot and green pepper in a large bowl; set aside.
Combine sugar, vinegar and salt; bring to a boil and boil 2 or 3 minutes.
Cool.
Stir celery seed and mustard seed into vinegar mixture.
Pour over vegetables, stirring well.
Cover and refrigerate 24 hours.
Yields about 5 quarts.
Slaw may be stored several weeks in refrigerator.