Sweet and Sour Slaw
Yield: 16 or more servings

1/2 head each red and green cabbage (about 1-1/2 pounds total)
1/2 medium sweet onion, such as Vidalia
1/2 green pepper
1/2 cup sugar
1/2 cup white cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/2 tablespoon yellow mustard
1/2 teaspoon celery seed (optional)

Up to 2 days ahead: In a food processor, finely chop cabbage, onion, and
green pepper. Place vegetables in a large bowl. Meanwhile, combine
sugar, oil, salt, mustard, celery seed, and vinegar in a small saucepan.
Bring to a boil, whisking constantly. Remove from heat and cool. Pour
vinegar mixture over vegetables and mix well. Cover slaw with cling wrap
and refrigerate until serving.


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