Sweet and Sour Cole Slaw Recipes

3 cups shredded cabbage
1/4 cup chopped bell pepper
Dressing:
3 tablespoons salad oil
1/2 cup vinegar
1/2 cup grated onion
1 tablespoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1 teaspoon salt
pepper to taste

1. Combine cabbage and bell pepper.

2. Shake dressing ingredients together; pour over cabbage
and bell pepper.

3. Place in covered container in refrigerator. (Keeps well
over a week)

Per serving: 71 cal, 2g fiber, 4g fat, 0 mg chol, 278 mg sodium