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
Grate:
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.