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<p>Easy recipe because you can/should make it the day before. I’ve made this many times pretty much can double the amount of veggies and seem to still have enough dressing.</p>Source: My sister, thanks Barb (Entered by Mary Phelps)
Step by Step Instructions
- I make the dressing first, vinegar, oil, dry mustard, celery seed and the 2 tsp of sugar in pan and boil, then set aside to cool while you chop/shred the rest of the ingredients
- shred cabbage, carrots, chop onion and pepper and sprinkle the 1/2 cup of sugar over the prepared veggies. You can also use splenda at this point (never tried it myself)
- pour the dressing over the veggies and refrigerate overnight.
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