Ingredients
- 2 carrots
- 1 green pepper
- 1 onion (red)
- 1,100 gr cabbage (shredded)
- 240 ml vinegar
- 200 gr sugar
- 180 ml vegetable oil
- 8 gr sugar
- 5 ml dry mustard
- 3 gr salt
- 2 gr 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.
