1 medium sweet onion
1 medium green bell pepper
Shred cabbage, onion, and green pepper in a large bowl with a tight cover.
In a medium saucepan combine:
- 1 c. sugar
- 1 c. white vinegar
- 3/4 c. canola oil
- 1 tsp. salt
- 1 tsp. mustard seed
- 1 tsp. celery seed
Boil for 5 min. and pour immediately over cabbage mixture. Refrigerate for at least 24 hours before serving. Will keep for several weeks.
From Pam's Kitchen
