Twenty Four Hour Coleslaw
|Cabbage||1 Large, shredded|
|Onion||1 Large, finely chopped|
|Green pepper||1 Large, finely chopped|
|Carrot||1 Medium, shredded|
|Vinegar||2 Cup (32 tbs)|
|Granulated sugar||3 Cup (48 tbs)|
|Celery seed||4 Teaspoon|
|Dry mustard powder||1 Teaspoon|
|Salad oil||1 Cup (16 tbs)|
Put cabbage, onion, green pepper and carrot into large bowl.
Measure remaining ingredients into large saucepan.
Bring to boil, stirring frequently.
Pour hot over cabbage mixture.
Stir to mix, pressing down until vegetables wilt and are covered with brine.
Store in covered container in refrigerator.
Let stand 1 or 2 days before eating.