|Cabbage head||1 Small, shredded|
|Frozen whole kernel corn||1 1⁄2 Cup (24 tbs), frozen|
|Chopped red onion||1 Cup (16 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 1⁄2 Tablespoon|
|Celery seeds||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Hot sauce||1 Dash|
Combine first 5 ingredients in a large bowl; toss well, and set aside.
Combine sugar and next 8 ingredients in a saucepan.
Bring to a boil, stirring frequently until sugar completely dissolves.
Pour dressing over cabbage mixture, and toss gently until all ingredients are coated.
Cover and chill at least 2 hours.
Toss gently, and serve with a slotted spoon.