Overnight Coleslaw

Connie posted 04-08-98

Overnight Coleslaw

1 medium head cabbage, (12 cups shredded)
1 green bell pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 cup sugar

Dressing:
1 tea. dry mustard
1 tea. celery seed
1 tea. salt
1 cup vinegar
3/4 cup vegetable oil


In large bowl, combine cabbage, pepper, onion, carrot and 1 cup sugar; mix.

In a saucepan, combine dressing ingredients and bring to a boil. Remove from heat and immediately pour over veggies, stirring to cover evenly. Cover and refrigerate overnight.

Stir well before serving. About 12 servings.

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