Looking for the down-home flavour of a southern vinegar based coleslaw? Here it is straight from our Gran!<br /><br />1 large head of cabbage, finely shredded<br />1 medium bell pepper, finely chopped<br />1 medium sweet onions, finely chopped<br />2 carrots, grated<br />1 cup (250 mL) sugar<br />1 tsp (5 mL) salt<br />⅔ cup (150 mL) vegetable oil<br />1 tsp (5 mL) dry mustard<br />1 tsp (5 mL) celery seed<br />1 cup (250 mL) cider vinegar<br /><br />Method:<br />Combine vegetables; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. <br />In a small pot over medium heat, combine remaining ingredients and bring to a boil. Simmer and stir until the sugar is dissolved. Pour the hot liquid over vegetables and toss well. Cover and refrigerate until thoroughly chilled. <br />Enough slaw for 8 to 10 servings.
