Beth's Better Slaw

This came from my sister's kitchen where she adapted it from Molly O'Neill's New York Cookbook

I love how light and flavorful it is.

Finely slice:

  • 1 head cabbage
  • 1 large green pepper
  • 1-2 medium onions


  • 1 carrot

Toss together in a large bowl.

Combine in a medium saucepan and bring to a boil:

  • 1/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 3/8 cup canola oil
  • 1 t salt
  • 1/2 t dry mustard

Pour over slaw and toss to coat. Refrigerate one hour. Serve.