Ingredients
- 2 carrots
- 1 green pepper
- 1 onion (red)
- 12 c cabbage (shredded)
- 1 c vinegar
- 1 c sugar
- 3/4 c vegetable oil
- 2 ts sugar
- 1 ts dry mustard
- 1 ts salt
- 1 ts celery seed
In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving.