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Overnight Coleslaw

From Farm Where Life is Good

<p>Easy recipe because you can/should make it the day before. I&#8217;ve made this many times pretty much can double the amount of veggies and seem to still have enough dressing.</p>
Source: My sister, thanks Barb (Entered by Mary Phelps)
Serves: lots

12 cups shredded cabbage
1 each green pepper chopped
1 each medium red onion chopped
2 each shredded carrots
1/2 cup sugar
1 cup vinegar (white)
3/4 cup oil
1 tsp dry mustard
1 tsp celery seed
2 tsp sugar

Step by Step Instructions
  1. I make the dressing first, vinegar, oil, dry mustard, celery seed and the 2 tsp of sugar in pan and boil, then set aside to cool while you chop/shred the rest of the ingredients
  2. shred cabbage, carrots, chop onion and pepper and sprinkle the 1/2 cup of sugar over the prepared veggies. You can also use splenda at this point (never tried it myself)
  3. pour the dressing over the veggies and refrigerate overnight.