1 (16 oz.) pkg. cabbage coleslaw mix
1 green bell pepper, cored, seeded and chopped
5 or 6 green onions (white and tender green parts), thinly sliced
1/2 c. granulated sugar
1/2 c. vegetable oil
1/3 c. vinegar
1 tsp. celery seed
salt
1 tbsp. dried parsley flakes

Empty package of shredded cabbage and carrots into a large bowl. Add pepper and onions. In medium saucepan, combine sugar, oil, vinegar, celery seed, salt to taste and parsley flakes. Stir together over medium heat until sugar is dissolved. Pour hot dressing over cabbage. Cover and let stand overnight in the refrigerator.

Yield: 8 servings.