Coleslaw Recipe

North Carolina Coleslaw

• 1 pound finely shredded cabbage
• 1 medium onion, finely chopped
• 1 medium green pepper, finely chopped
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 cup salad oil
• salt
• pepper
• celery seed

Put cabbage, onion, and green pepepr in a large bowl.
In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl. Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor.