Cole Slaw

• 1 head firm white cabbage
• 1 stalk celery
• 2 green peppers
• 2 sweet red peppers
• 1 onion
• 2 Tbsp. prepared yellow mustard
• 1 c. homemade mayonnaise
• 1/4 c. vinegar
• salt and pepper to taste
• large head cabbage, shredded
• green pepper, sliced paper thin
• medium onions, thin sliced and separate the onion rings
• medium can or jar pimientos, drained and sliced (optional)
• 1 c. salad oil
• 3/4 c. white vinegar
• 1 tsp. celery seed
• 1 c. sugar
• 1 1/2 tsp. salt

1. Pour the hot dressing over the vegetables, cover tightly and refrigerate at least 4 hours before serving. Makes about 15 servings.

white cabbage, celery, green peppers, sweet red peppers, onion, yellow mustard, mayonnaise, vinegar, salt, head cabbage, green pepper, onions, pimientos, salad oil, white vinegar, celery, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111602 (may not work)