Amish Overnight Coleslaw

FOR THE SLAW

• 12 cups cabbage, shredded
• 1 each red and green bell pepper, chopped
• 1 1/2 cups carrots
• 3/4 cup sugar

FOR THE DRESSING

• 2 teaspoons sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 cup vinegar
• 3/4 teaspoon salt
• 3/4 cup vegetable oil

PREPARATION

1. Combine vegetables in a large bowl and sprinkle with sugar. Set aside.
2. In a saucepan combine dressing ingredients and bring to a boil. Stir for one minute before removing from heat.
3. Pour dressing over vegetables and place in the refrigerator overnight.
4. If serving this the same day, refrigerate for at least 6 hours before serving for best results.