9 Day Slaw
Jean Warner

1 med. cabbage, shredded
2 stalks celery, diced
1 or 2 med. onions, diced
1 green pepper, diced (optional)
1/2 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1 Tbsp. salt
1 Tbsp. sugar

Combine cabbage, celery, onion and green pepper. Add 1/2 c. sugar. Combine remaining ingredients in a saucepan. Bring to a boil, stirring constantly. Pour over cabbage, and allow to cool. Store in refrigerator. Chill at least 1/2 day before serving. Slaw will stay crisp fr at least 9 days. We like it best made with red cabbage.