1 large head cabbage, chopped or shredded
1 small green bell pepper, finely chopped
1 small onion, finely chopped
1 C. vegetable oil
1 C. vinegar
3/4 C. sugar
1 T. dillweed
1 T. celery seed
1/2 t. salt
Combine the cabbage, green pepper and onion in a large bowl.
Combine the oil, vinegar, sugar, dillweed, celery seed and salt in a saucepan and mix well.
Bring to a boil, then pour evenly over the slaw. Let stand without stirring for 1 1/2 to 2 hours. Stir to mix. Chill, covered, for several hours.
This slaw keeps well in the refrigerator.
Makes 12 to 15 servings.
Picnic Basket From Kim of Kim's Whim