Crispy Coleslaw

Crispy Coleslaw

1/4 cup sugar
1/2 cup white vinegar
1/4 cup olive or vegetable oil
2 teaspoons celery seed
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
3 teaspoons dried parsley
1 small to medium head green cabbage, shredded
1/2 cup finely chopped onion or scallions
1/2 cup shredded or finely diced carrots
1/2 cup shredded or very finely diced green, red, or yellow pepper, or a combination of them

In a saucepan, bring the first 7 ingredients to a boil, stirring occasionally. Let cool a bit. In a large bowl combine the dried parsley, cabbage and all the vegetables. Pour dressing over the coleslaw mix and stir well. Cover and refrigerate 2 or up to 24 hours. Stir again before serving.

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