Endless cole slaw

ENDLESS COLE SLAW

3 lbs. cabbage (1 med. head )
1/2 green bell pepper
1/2 red bell pepper
1 med. onion
1 c. cider vinegar
1/2 c. sugar
1 1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. celery seed
1/2 c. vegetable oil (or less--see note)

In food processor use the slicing blade to thinly slice cabbage, peppers and onions. Combine in a large bowl; set aside.

To make dressing:
In 1 quart stainless steel saucepan combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to boil over moderate heat, stirring to dissolve sugar and boil 3 minutes.
Pour hot dressing over cabbage mixture and toss well.
Let stand at room temperature 30 to 60 minutes, tossing occasionally.
For best flavor, cover and refrigerate several hours before serving.


Maria's notes: I use less oil--about 1/4 cup. I copied and pasted this recipe from http://www.cooks.com/ but I first saw it in AARP magazine many years ago. It keeps well but gets quite soggy tasting after 2-3 days.