CAROLINA COLESLAW

( SHOULD BE MADE NIGHT BEFORE OR SEVERAL HOURS BEFORE SERVING.
This recipe makes about 1 gallon of slaw (5 lbs) )


                   2 – 24 OZ. BAGS OF CUT COLESLAW MIX

                         (mix of green and red cabbage and carrots)

                         ( OR 3 LBS. OF FRESH CUT CABBAGE)
      
                   1 – LARGE RED SWEET PEPPER DICED

                   1 – ONE BUNCH OF GREEN ONIONS DICED /SLICED THIN

                         ( or one red onion diced)              

                        COMBINE ABOVE INGREDIENTS IN A LARGE BOWL

 
              DRESSING:

                   1 – CUP OF WHITE GRANULATED SUGAR

                   1 – CUP OF APPLE CIDER VINEGAR

                   2/3- CUP OF CANOLA OIL

                   1 – TSP OF DRY MUSTARD

                   1 – TSP OF CELERY SEED

                   1 – TSP OF SALT


IN A SMALL SAUCE PAN BRING THE ABOVE INGREDIENTS TO A BOIL UNTIL SUGAR IS DISSOLVED.  POUR IMMEDIATELY OVER SLAW AND MIX WELL – ADD FRESH GROUND PEPPER TO TASTE.

PUT INTO A GALLON (OR LARGER) ZIP LOCK BAG AND PLACE IN REFRIGERATOR OVERNIGHT OR FOR AT LEAST SEVERAL HOURS FOR THE MOST FLAVOR.