2-3 bags angel hair slaw or regular cole slaw mix (you can also shred a head of cabbage with a food processor but the bag stuff is so easy)
1 medium onion sliced thin with a food processor
1 large green pepper sliced thin in a food processor
3/4 cup sugar
3/4 cup vegetable oil
1 cup white vinegar
1 tbs. dry mustard
1 tsp. celery seed
1 tsp. salt
Place cabbage, sliced onion and sliced pepper in a bowl.
In a medium saucepan, bring the rest of the ingredients to a boil. Stir until sugar is dissolved.Remove from heat and allow to cool 10 minutes. Pour hot mixture over cabbage in bowl. MIx well. Cover and refrigerate 4 hours or overnight. Will keep for 7 days in the refrigerator. I like to add about half a bag of a third bag of angel hair slaw to the bowl and mix in about an hour before serving. It adds extra crunch. I do not recommend using the slaw mix with the carrots and/or red cabbage. It gives the slaw a funky taste. Just use regular cabbage or angel hair slaw in the bags.