Sweet and tangy, old-fashioned cabbage coleslaw with shredded carrot, chopped green bell pepper and onion marinated in an apple cider vinaigrette for four hours or more.

Tangy Coleslaw

1/2 large head cabbage, shredded

2 large carrots, shredded

1/2 cup finely chopped green bell pepper

2 tablespoons finely chopped onion

 

Dressing:

1/4 cup granulated sugar

3 tablespoons apple cider vinegar

2 tablespoons vegetable oil

1 teaspoon celery seed

1/2 teaspoon salt

Freshly ground pepper to taste

1. In a large bowl, combine cabbage, carrots, green pepper and onion.
2. In a jar with with a tight-fitting lid, combine dressing ingredients; shake well. Pour over cabbage mixture and toss well. Cover and refrigerate for a minimum of 4 hours before serving.

Makes 10 servings.