Overnight Coleslaw - cooking recipe

Ingredients

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

Preparation

Combine in a saucepan and bring to a boil.
Remove from heat and pour over vegetables.
Cover and refrigerate overnight.
Stir well before serving.
Makes 12 to 18 servings.