Overnight Coleslaw

This coleslaw recipe is terrific for a barbeque or potluck because it can safely be out of the refrigerator for a much longer period of time than a coleslaw with mayonnaise-based dressing. The recipe is prepared the night before it is needed, which helps cut down on last minute preparations. I make this recipe routinely; we really like it, and I like the fact that it will keep in the refrigerator for a week or more.    Blessings... 

Recipe:
12 cups shredded cabbage
1  green pepper, chopped
1  medium red or yellow onion, chopped
2  carrots, shredded
1 cup sugar

Dressing:
1 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt

1. In a large bowl, combine the first 5 ingredients; set aside.
2. In a saucepan, combine dressing ingredients; bring to a boil.
3. Remove from the heat and pour over the vegetables, stirring to combine.
4. Cover and refrigerate overnight. Stir before serving

Yield: 12 to 16 servings
114 calories per 1/2 cup serving
1 gm. fiber
Note: This recipe can easily be cut in-half for a smaller family.