1 lg. head cabbage, shredded or finely chopped
1 green pepper, sliced paper thin or fine chopped
1 med. white onion, thin sliced or fine chopped
1 med. red onion, thin sliced or fine chopped
1 med. jar or can pimientos, chopped

DRESSING:

1 c. salad oil
1 c. sugar
3/4 c. white vinegar
1 1/2 tsp. salt
1 tsp. celery seed

Layer slaw ingredients in a bowl. DO NOT STIR! Boil dressing ingredients 2 minutes. Pour hot dressing over slaw. Cover tightly and refrigerate at least 4 hours before serving. This slaw is excellent with BBQ sandwiches or ribs or chicken. Serves 15.