Lynn's Carolina Slaw
1 pound finely shredded cabbage
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup salad oil
salt
pepper
celery seed
Put cabbage, onion, and green pepper in a large bowl. In a saucepan, combine
vinegar, sugar, and salad oil; heat to boiling.
Immediately pour over vegetables in the bowl. Add salt and pepper and a generous
sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate
coleslaw for several hours or overnight for best flavor.