Recipe: Lake Elsinore Smokehouse Tennessee Coleslaw (with cooked dressing)

LAKE ELSINORE SMOKEHOUSE TENNESSEE COLESLAW

1 1/2 heads cabbage, diced
1 large onion, diced
2 green bell peppers, diced
1 1/2 cups sugar
FOR THE DRESSING:
1 1/2 cups cider vinegar
1 cup oil
1 1/2 teaspoons salt
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons celery seeds

Combine cabbage, onion and peppers in plastic, glass or stainless-steel bowl. Sprinkle with sugar. Set aside.

Combine vinegar, oil, salt, mustard and celery seeds in saucepan and bring to boil, stirring occasionally. Remove from heat and immediately pour dressing over cabbage mixture. DO NOT MIX. Cover and refrigerate 24 hours.

Mix well before serving.

Makes 16-20 servings
Source: Los Angeles Times, June 25, 2000