Just the Best Coleslaw 1999

• 4 lbs shredded cabbage
• 12 green pepper, shredded
• 12 sweet red pepper, shredded
• 1 large carrot, shredded
• 1 celery rib, shredded
• 12 white onions or 12 red onion, shredded
• 3 fluid ounces apple cider vinegar
• 3 ounces frenches prepared mustard
• 2 ounces ketchup
• 2 ounces sour cream
• 1 ounce Kraft mayonnaise
• 12 tablespoon coarse salt
• 14 teaspoon cayenne pepper
• 12 cup granulated sugar

1. Shredd and toss all vegetables.
2. In a saucepot over low heat, place in the ketchup, mustard, vinegar, mayo, sourcream, salt and pepper, (DO NOT ADD SUGAR as that is a last step).
3. Bring all to a low boil.
4. Remove from heat.
5. Pour warm mixture onto all vegies, and toss well.
6. Sprinkle the white sugar over top.
7. Toss again well.
8. Cover and chill until serving time.
9. Note that the mustard and cayenne make this tangy and spicy, and give an orange colour apperance.
10. This is very tasty for a bbq, or large gatherings and I think you will get many compliments on this one.

cabbage, green pepper, sweet red pepper, carrot, celery, white onions, fluid ounces apple cider vinegar, mustard, ketchup, sour cream, mayonnaise, salt, cayenne pepper, sugar

Taken from www.food.com/recipe/just-the-best-coleslaw-1999-112601 (may not work)