- 1-1/2 cups sugar
- 3/4 cup white vinegar
- 3/4 cup olive oil
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1 medium head cabbage, shredded (about 10 cups)
- 1 large onion, chopped
- 1 medium green pepper, chopped
- In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely.
- In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.
3/4 cup: 122 calories, 6g fat (1g saturated fat), 0 cholesterol, 274mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein.