KENTUCKY COLESLAW

By rmille6277

Beverly Riggs Miller

Ingredients

• 2 medium heads cabbage, shredded
• 3 large carrots, grated
• 1 large green pepper, chopped
• 3 cups sugar
• 1 1/2 cups white vinegar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons celery seed
• 1 1/2 teaspoons mustard seed

Preparation

Step 1

Combine cabbage, carrots and green pepper in a large bowl; set aside. Combine sugar, vinegar and salt; bring to a boil and boil 2 to 3 minutes. Cool. Stir celery seeds and mustard seeds into vinegar mixture; pour over vegetables, stirring well. Cover and refrigerate 24 hours.
NOTE: Slaw may be stored several weeks in refrigerator.