24 Hour Coleslaw - cooking recipe

Ingredients

1 medium head shredded cabbage
1 medium chopped green pepper
1 medium chopped onion
10 stuffed olives, sliced
1/2 cup salad oil
1 cup vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard

Preparation

Shred cabbage, dice onion, chop green pepper, slice olives,
Combine cabbage, onion, green pepper, and olives in a large bowl.
Sprinkle with sugar, toss well to mix.
Combine salad oil, vinegar, salt, celery seed, and mustard in a saucepan.
Bring to a boil, boil for 3 min, stirring constantly.
Pour over vegetable mixture, toss to mix well.
Cover bowl tightly.
Refrigerate for 24 hours.