Ingredients:

• 5 to 6 cups chopped cabbage
• 1 red or green bell pepper, diced or thinly sliced
• 2 cups sliced celery
• 1 Vidalia or red onion, thinly sliced
• Shredded carrots, optional
• 1/2 cup vegetable or olive oil
• 11/4 to 11/2 teaspoons celery salt
• 1 to 11/2 teaspoons cracked pepper
• 2 tablespoons sugar
• 3 tablespoons apple cider vinegar
• 1 tablespoon dry mustard

Directions:

Place all the vegetables in a large 1- or 2-gallon plastic bag. Combine the remaining ingredients, and pour over the vegetables. Toss to make sure vegetables are coated. Let sit overnight in the refrigerator. Turn it a few times.

Comments (1)

	1. 09-07-2008 08:55
	Excellent recipe---the best soy-free, dairy-free, egg-free coleslaw recipe I've found. http://aprovechar.danandsally.com

Sally Parrott Ashbrook

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