Mexican Cole Slaw

• 3/4 cup cider vinegar
• 1/2 cup sugar
• 2 teaspoons dry mustard
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 cup vegetable oil
• 1 head green cabbage, shredded
• 1 large onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 (8 ounce) can whole kernel corn, drained
• 1/2 cup pimento stuffed olive, sliced
• 1/2 cup black olives, sliced
• 1 (7 ounce) can diced green chilies, drained

1. In a medium saucepan, combine vinegar, sugar, dry mustard, celery seed, salt and cayenne. Bring to a boil over medium heat.
2. Cook, stirring, until sugar dissolves, 1-2 minutes. Remove from heat and allow to cool. Whisk in oil.
3. Meanwhile, in a large serving bowl, combine cabbage, onion, green and red peppers, corn, black and green olives, and diced green chilies. Pour on the dressing and toss.
4. Cover and refrigerate until serving time.

cider vinegar, sugar, mustard, celery, salt, cayenne, vegetable oil, green cabbage, onion, green bell pepper, red bell pepper, whole kernel corn, pimento stuffed olive, black olives, green chilies

Taken from www.food.com/recipe/mexican-cole-slaw-235074 (may not work)