Yield: 8 Servings
Ingredients:
- ¼ cup water
- 1 tsp. light-tasting olive oil
- ½ cup vinegar
- ¾ cup sugar
- ½ tsp. salt
- ¼ tsp. celery seed
- ⅛ tsp. mustard seed
- Dash black pepper
- 6 cups cabbage, chopped small
- ½ green bell pepper, diced
- ¼ red bell pepper, diced
- 1 small carrot, shredded
Directions:
- In a small saucepan, bring the water, oil, vinegar, sugar and salt to a boil. Continue boiling for 3 minutes. Add the celery seed, mustard seed and black pepper. Set aside to cool.
- Finely chop the cabbage, dice the bell peppers and shred the carrot.
- Once the dressing is cooled, mix everything until well combined. Refrigerate for at least an hour and stir before serving.
