Alabama Hot Slaw

• 1 small cabbage, finely shredded (1 lb.)
• 2 celery ribs, halved lengthwise and sliced
• 1 1/2 cups shredded carrots
• 1/2 red bell pepper, diced
• 1 1/2 tablespoons minced red onions
• 1/4 cup cider vinegar
• 1 -2 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 -2 teaspoon brown mustard
• Tabasco sauce
• 1/4 cup canola oil

1. Add the following ingredients to a large bowl in order listed (do not mix, just pile one on top of the next): cabbage, celery, carrots, bell pepper, and red onions.
2. In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear.
3. Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables.
4. In a small skillet, heat the oil until it just begins to smoke.
5. Pour hot oil over vegetables, aiming particularly for the onions and pepper.
6. Let rest for 3-4 minutes.
7. Toss and serve; may refrigerate for later use.

cabbage, celery, carrots, red bell pepper, red onions, cider vinegar, sugar, salt, black pepper, brown mustard, tabasco sauce, canola oil

Taken from www.food.com/recipe/alabama-hot-slaw-67689 (may not work)