Overnight Coleslaw

OVERNIGHT COLESLAW

12 cups shredded cabbage (1 med. head)
1 green pepper, chopped
1 med. red onion, chopped
2 carrots, shredded
1 cup sugar

DRESSING:
2 tsp. sugar
1 tsp. ground mustard
1 tsp. celery seed
1 tsp. salt
1 cup white vinegar
3/4 cup canola oil

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Makes 12-16 servings.