24 Hour Cole Slaw - cooking recipe

Ingredients

1 large head cabbage
1 medium onion
1 green pepper
3/4 c. Wesson oil
1 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed
1 1/2 tsp. salt
2 to 3 Tbsp. sugar

Preparation

Shred cabbage.
Chop onion and green pepper.
Place alternate layers of cabbage, onion and green pepper in a glass bowl. Sprinkle with sugar.
Heat the oil, vinegar, celery seed, mustard seed and salt to boiling.
Pour hot mixture over the cabbage, onion and bell pepper.
Let stand in refrigerator for at least 4 hours (24 hours is better).