24-Hour Slaw

1. 1

   Shred cabbage.

2. 2

   Slice very thin the onion and bell pepper. Put in large bowl that has a tight lid.

3. 3

   Mix sugar, salad oil, vinegar, celery seed, dry mustard, salt and pepper.

4. 4

   Let come to a boil.

5. 5

   Make sure sugar is dissolved.

6. 6

   Let cool a few minutes. Pour over cabbage but do not stir.

7. 7

   Place lid on and refrigerate overnight.

8. 8

   Stir next morning.

9. 9

   This will stay good in refrigerator for a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.