This coleslaw is a bit unusual from what we are used to in America but great for the hostess who thinks outside the box. And the flavor is wonderful!
1 cabbage, shredded
3 carrots, grated
4 stalks of celery
1 cup of sugar
1 cup of red wine vinegar
3/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of mustard
1 teaspoon of celery seed
Put the cabbage and carrots in a deep bowl. Dice all the remaining vegetables, but wear rubber gloves to de-seed and dice the capsicums. Mix these into the bowl with the cabbage and carrots. Sprinkle the sugar over the vegetables.
In a medium sized pot, bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour over the vegetable mixture while hot and do not stir! Let cool and then cover and store in the refrigerator for 24 hours.
Pour off the excess liquid before serving.
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