|
Dressing
 | 1 cup vinegar |
 | 1/2 cup vegetable oil |
 | 2 tsp celery see |
 | 2 tsp sugar |
 | 1/2 tsp salt |
Mix together in kettle, bring to boil, cool, pour over
coleslaw mixture and mix all together. Store in refrigerator for up to
two weeks. |
Coleslaw Mixture
 |
3 pounds of cabbage, shredded |
 |
1 cup finely chopped onion |
 |
1/2 cup finely chopped green pepper |
 |
1/2 cup finely chopped sweet red pepper |
 |
2 cups sugar |
Mix together in large bowl.
|