Cabbage Salad - cooking recipe

Ingredients

1 large head cabbage, shredded
1 green pepper, sliced paper thin
2 medium onions, thin sliced
1 medium can or jar pimento, drained
1 c. salad oil
1 c. sugar
3/4 c. white vinegar
1 1/2 tsp. salt
1 tsp. celery seed

Preparation

Pour the hot dressing over the vegetables.
Cover lightly and refrigerate at least 4 hours before serving.
Makes 15 servings. Keeps indefinitely in refrigerator.
Great accent for summer meals.