overnight coleslaw

Categories: Salads
Yield: 1 servings

Measure	Ingredient
12 cups	Shredded cabbage (1 medium head)
1	Green pepper, chopped
2 teaspoons	Sugar
1 teaspoon	Dry mustard
1 teaspoon	Celery seed
1 medium	Red onion, chopped
2	Carrots, shredded
1 cup	Sugar
1 teaspoon	Salt
1 cup	Vinegar
¾ cup	Vegetable oil

DRESSING

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving.

Yield: 1216 servings. From the files of Al Rice, North Pole Alaska.

Feb 1994