Fish House Cole Slaw

This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.

• Ready In: 45 mins
• Serves: 15

Ingredients

• 2  small cabbage (shredded)
• 1  small sweet bell pepper
• 1  small onion (diced)
• 2 -3  small carrots (grated)
• 3⁄4 cup  vegetable oil
• 1 1⁄2 cups sugar
• 3⁄4 cup white vinegar
• 1 1⁄4 teaspoons salt

Directions

1. Combine oil, sugar, vinegar and salt.
2. Bring to a rapid boil.
3. Slowly pour hot mixture over cabbage, peppers, onions and carrots.
4. DO NOT STIR.
5. Cover and let stand one hour, then refrigerate 24 hours.
6. Stir and serve.