8 to 10 servings
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1 medium cabbage, finely shredded
1 medium onion, chopped
1 medium-size green pepper, chopped
1 (4-ounce) jar diced pimiento, drained
1/2 cup vinegar
1/2 cup vegetable oil
1/2 cup honey
2 teaspoons sugar
2 teaspoons salt
Combine first 4 ingredients in a large bowl; set aside.
Combine remaining ingredients in a medium saucepan; bring to a boil. Pour over vegetables, stirring well. Cover and refrigerate up to 3 days before serving.