Loi Palmer, June 2005 MMCW
Mix together in a large bowl: 2 bags of finely shredded cabbage with carrots, 1 chopped green pepper, 4 stalks of chopped celery, 1 grated onion, 1 large jar of pimento, 3/4 cup sugar.
Dressing: In a saucepan mix: 2 tablespoons sugar, 3/4 cup vegetable oil, 1 cup white vinegar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dry mustard, 1 teaspoon celery seed. Bring to a rolling boil, stirring constantly. Pour dressing over vegetables while hot.
Cover and chill for 8 hours before serving. This salad gets better each day.