THREE WEEK SLAW
(Serves 12)
DRESSING:
1½ cups sugar
¾ cup canola oil
¾ cup white vinegar
1 Tbs. celery seeds
¾ tsp. salt
SLAW:
3 lbs. cabbage, finely chopped
1 green bell pepper, diced
1 large onion, finely chopped
1 carrot, grated
3 stalks celery, finely sliced
DIRECTIONS:
In a saucepan, bring dressing ingredients to a boil. While hot, pour mixture over prepared vegetables. Allow to cool, then store in the refrigerator for at least
24 hours before serving. Slaw will keep in the refrigerator for up to 3 weeks.