1 lg./med. head cabbage
1 green pepper, chopped
1 carrot, grated
1 sm. white onion, chopped
1 red pepper, chopped
3 tbsp. parsley, minced

DRESSING:

3/4 c. cider vinegar
1/2 tsp. salt
3/4 c. peanut oil
4 tbsp. sugar
1/4 tsp. pepper

Put in jar with lid and shake until well mixed. Pour over shredded slaw and toss well. Toss before eating. Will keep well in refrigerator.

This coleslaw has a sweet vinaigrette-type dressing. It goes well with summer or winter menus and compliments the taste of fried chicken, chili or barbecued meat.