1/2 cabbage - shredded
1 onion - diced
1 red capsicum - chopped
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tsp mustard
1 tsp celery seed
Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.
Source: Burra Kindy Cookbook (Burra, 2002)
