Pepper Slaw
Marlboro Towns, Trails & Special Times Cookbook
6 c. chopped or shredded cabbage
2 c. sliced red and/or green peppers
1-1/2 c. sliced celery
1 c. sliced onion
3/4 c. shredded carrots
1/2 c. vegetable oil
1-1/2 t. celery salt
1 t. cracked pepper
1/2 t. celery seed
2 T. sugar
3 T. cider vinegar
1 T. dry mustard
Toss vegetables together in a large mixing bowl. Combine remaining ingredients; pour over vegetables. Toss to mix. Refrigerate for several hours or overnight to blend in flavors.
Makes 10 to 12 servings.