TENNESSEE COLE SLAW

FOR THE DRESSING:
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon dry mustard
1 tablespoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon celery seed
FOR THE SALAD:
1 green bell pepper, seeded and sliced
3 pounds cabbage, shredded
2 medium-size onions, sliced

In saucepan, combine sugar, oil, vinegar, dry mustard, salt, pepper, and celery seed. Bring to a boil. Turn off heat. Stir well.

Layer the bell pepper, cabbage and onion in a glass bowl. Pour dressing over all.

Cover. Refrigerate 24 hours before serving.

Makes 8 to 10 servings
From: Recipelink.com
Source: Old newspaper recipe clipping