Mustard Cole Slaw - cooking recipe

Ingredients

1 (4 lb) cabbage
1 large green bell pepper, very finely minced
2 medium onions, very finely minced
2 medium carrots, peeled, shredded, and finely minced
4 teaspoons celery seeds
2 teaspoons salt
2 teaspoons fresh ground pepper
1/2 cup fresh lemon juice
2 -4 ounces french's yellow mustard
1 1/2 cups sugar
3/4 cup cider vinegar
1/4 cup Frank's red hot sauce (or to taste)

Preparation

Core the cabbage; cut cabbage into broad, round slices (about 1/3 inch thick); then chop crosswise so that you end up with a pile of chopped cabbage.
Place the chopped cabbage in a large bowl and add the bell pepper, onions, carrots, celery seeds, salt, and pepper.
Toss everything with the lemon juice and set aside.
Add the mustard to another bowl; blend in the sugar and vinegar.
Add the mustard mixture to the cabbage mixture; toss to blend well.
Add the hot sauce to taste; adjust seasoning.
Serve right away or store in the refrigerator for as long as a week.