Carolina Coleslaw

• 1 large cabbage
• 1 Vidalia onion
• 1 red pepper
• 1 large carrot
• 1 1/3 cup of apple cider
• 1 cup sugar
• 5 ounces vegatable oil
• 3 tsp. dry mustard
• 1 tsp. celery seed
• 1 tsp. salt
• 1 tsp. papper

Quarter and shred the cabbage into a large vessel. A large stock pot or a deep hotel pan is recommended. I like to use a mandolin set to 1/4″. Finely dice the onion, pepper, and carrot. Mix into the cabbage.

Add the liquid ingredients and mix well. Do the same with dry ingredients. Mix well. Now mix again. Seriously.

Refrigerate the coleslaw for several hours prior to serving. This will allow the flavors to marry.