- 3/4 cup white vinegar
- 3/4 cup balsamic vinegar
- 3/4 cup sugar
- 2 teaspoons dry mustard powder
- 1 Tablespoon celery salt
- 1 teaspoon pepper
- 1 large head of cabbage, sliced thin
- 1 green pepper, chopped or julienne
- 1 red pepper, chopped or julienne
- 1 red onion, sliced thin
- 2 carrots, julienne
- 3/4 cup olive oil
- 1 teaspoon celery salt
Place the vinegars, sugar, mustard powder, 1 Tablespoon celery salt, and pepper in a small saucepan and bring to a boil over low hear, simmer for a few minutes. Remove from heat and let cool.
Mix the vegetables and 1 teaspoon celery salt in a large bowl. Add the olive oil and the cooled dressing. Mix well.