Confetti Coleslaw

Yield: 10-12 1/2-cup servings | Prep: 15 mins. | Ready in: 8 hours (best chilled overnight) 

What you need:

• 1 medium head of cabbage, shredded or chopped (I like it finely shredded, using the grater blade of the food processor.)
• 1 green pepper, chopped
• 1/2 red onion, chopped
• 1/3 cup + 1 tablespoon sugar (or Splenda)
• 1 teaspoon dry mustard
• 1/2 to 1 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 3/4 cup vinegar (distilled or apple cider vinegar will work

What you do: 

1. Toss cabbage, green pepper, and onion together in large bowl.
2. Sprinkle 1/3 cup sugar (or Splenda) over cabbage mix.
3. Bring to boil the 1 tablespoon of sugar, dry mustard, celery seeds, salt, oil, and vinegar.
4. While hot, pour over cabbage mixture and gently stir to mix well.
5. Refrigerate overnight, stirring several times. Will last 2 weeks in refrigerator.