|White vinegar||3⁄4 Cup (12 tbs)|
|Celery seed||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Grated cabbage||5 Cup (80 tbs) (Use 1 Large Sized)|
|Bell pepper||1 , chopped|
|Onion||1 Small, chopped|
|Stuffed olives||8 , chopped|
In a saucepan, mix vinegar, celery seed, dry mustard, oil, sugar, salt and black pepper.
Bring these ingredients to a boil.
Pour over prepared cabbage, bell pepper, onion and olives.
This salad is better prepared a day ahead and will keep a long time in the refrigerator.
Serves 6 to 8.