Carolina Cole Slaw

Carolina Cole Slaw

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
1 cup sugar

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.