Canister Coleslaw

I clipped this out of the paper. It is a nice change from mayonaise-based slaw and a great make-ahead dish for summer time picnics, etc. (Prep time is refrigerator time)

• Ready In: 24 hrs 5 mins
• Serves: 12-15

Ingredients

• 3  lbs cabbage
• 5  medium carrots
• 1  green pepper
• 1 1⁄2 cups vinegar
• 3⁄4 cup sugar
• 2  teaspoons poppy seeds
• 1  teaspoon mustard seeds
• 1  tablespoon salt
• 1⁄2 teaspoon pepper
• 1  cup  salad oil

Directions

1. Shred the cabbage finely in the food processor or with a knife.
2. Coarsely shred the carrots.
3. Cut the green pepper into thin strips.
4. Mix well and place in a 2 1/2 to 3 quart glass storage jar or canister.
5. Combine vinegar, sugar, poppy seeds, mustard seeds, salt and pepper in medium saucepan.
6. Heat to boiling; cover and simmer 5 minutes.
7. Stir in oil and cool slightly.
8. Pour dressing over cabbage mixture in storage jar (make sure dressing is cool enough to pour into glass jar).
9. Cover and chill at least 24 hours before serving, stirring once or twice.