Endless Coleslaw

• 3 lb. cabbage, shredded
• 1/2 green pepper, finely chopped
• 1/2 red pepper, finely chopped
• 1 medium onion, chopped
• 1 c. cider vinegar
• 1/2 c. vegetable oil
• 1/2 c. sugar
• 1 1/2 tsp. dry mustard
• 1 tsp. celery seed
• 1 tsp. salt
• 1/2 tsp. pepper

1. In large bowl combine cabbage, peppers and onion; set aside. To make dressing:
2. In saucepan combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper.
3. Bring to boil, stirring to dissolve sugar.
4. Boil 3 minutes.
5. Pour hot dressing over cabbage mixture and toss well.
6. Let stand at room temperature for 60 minutes, tossing occasionally.
7. For best flavor, cover and refrigerate two days before serving.
8. Keeps refrigerated up to 10 days.

cabbage, green pepper, red pepper, onion, cider vinegar, vegetable oil, sugar, dry mustard, celery, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503441 (may not work)