Looking for the down-home flavour of a southern vinegar based coleslaw? Here it is straight from our Gran! 1 large head of cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onions, finely chopped 2 carrots, grated 1 cup (250 mL) sugar 1 tsp (5 mL) salt ⅔ cup (150 mL) vegetable oil 1 tsp (5 mL) dry mustard 1 tsp (5 mL) celery seed 1 cup (250 mL) cider vinegar Method: Combine vegetables; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. In a small pot over medium heat, combine remaining ingredients and bring to a boil. Simmer and stir until the sugar is dissolved. Pour the hot liquid over vegetables and toss well. Cover and refrigerate until thoroughly chilled. Enough slaw for 8 to 10 servings.