Mustard Cole Slaw

Recipe from Oxmoor House

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  • 2 (3-pound) heads cabbage, shredded
  • 4 medium onions, chopped
  • 4 medium-size green peppers, chopped
  • 2 (4-ounce) jars diced pimiento, drained (optional)
  • 2 cups vinegar
  • 2 cups sugar
  • 2 cups vegetable oil
  • 2 tablespoons salt
  • 1 tablespoon plus 1 teaspoon celery seeds


  1. Combine shredded cabbage, onion, green pepper, and pimiento, if desired , in a very large bowl; mix well.
  2. Combine remaining ingredients in a mixing bowl, and stir well. Pour vinegar mixture over cabbage mixture, and mix thoroughly. Cover; refrigerate overnight.
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