½
cup distilled white vinegar
6 T. sugar
6 T. vegetable oil
2½ t. dry mustard
1 t. celery seeds
1 medium cabbage, thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
Combine
vinegar, sugar, oil, mustard and celery seeds in non-aluminum
medium saucepan. Stir over medium heat until sugar dissolves and
dressing comes to boil. Remove from heat. Season with salt and
pepper. Cool completely. Combine cabbage, onion and green pepper
in large bowl. Add dressing; toss to coat. Cover; refrigerate
until cold, tossing occasionally, at least 2 hours. (Can be made
1 day ahead. Cover; keep refrigerated.) Yield: 8
Servings
