Sweet Sour Coleslaw

Directions

Measure vinegar, sugar, oil, salt, mustard, celery seeds and onion into a medium-size saucepan.

Place saucepan over medium-high heat and bring to a boil.

Stir often to ensure that sugar is dissolved.

As soon as mixture comes to a boil, pour into a heat-proof container, preferably metal, to speed up cooling, and refrigerate until cold, about 30 to 45 minutes.

Meanwhile, using a large knife or the slicing disk of a food processor, thinly shred cabbage.

Place in a large bowl.

You should have about 16 cups (4 L).

Peel and grate carrots.

Seed and thinly slice peppers, if using.

Add carrots and peppers to cabbage, tossing until evenly mixed.

Pour cooled dressing over vegetables and toss until coated.

Cover salad and refrigerate at least until chilled, about 4 hours or preferably overnight, to give flavors a chance to blend.

Sprinkle with chopped parsley just before serving.

Covered and refrigerated, this salad will keep for at least 3 or 4 days.

Stir salad occasionally while in the refrigerator.