1 large head cabbage (about 3 pounds) -- cored 1 pound pared and shredded carrots 1 chopped green bell pepper 1 chopped sweet onion 2/3 cup vegetable oil 1 cup cider vinegar 1 teaspoon celery seed 1 teaspoon salt 1 teaspoon dry mustard or dijon mustard 1 cup sugar
Preparation
This cole slaw recipe is great with chopped BBQ or sliced barbeque. Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.
In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.
