Mike Mills' Crunchy Cole Slaw ? (A Variation It Inspired)

• 1 (16 ounce) bag tri-color deli coleslaw mix (Carrots, Green Cabbage, Red Cabbage)
• 2 -3 tablespoons green bell peppers, chopped
• 1/4 cup onion, chopped (I prefer Red or Vidalia)
• Dressing
• 1 cup apple cider vinegar (for a bit milder bite, I use half Cider and half White Vinegar)
• 1 cup sugar (or use sugar substitute of choice, to taste... I have used half-cup sugar and Stevia equivalent, to )
• 3 teaspoons canola oil
• 1/4 teaspoon celery seed (more if desired)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder

1. Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
2. Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
3. Pour 1/3 of the dressing onto the slaw & mix well.
4. Repeat adding the dressing and mixing well until all dressing is used.
5. This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
6. Cooking time is chill time -- minimum of 2 hours before serving!
7. This will serve hearty slaw eaters 4 servings.

deli, green bell peppers, onion, dressing, apple cider vinegar, sugar, canola oil, celery, salt, ground black pepper, garlic

Taken from www.food.com/recipe/mike-mills-crunchy-cole-slaw-a-variation-it-inspired-428949 (may not work)