1 firm head cabbage, grated
1 med. size fresh tomato (add before serving)
1 med. onion, chopped
1/2 sweet green pepper

DRESSING:

1 c. sugar
1 c. white vinegar
1 tbsp. salt
1/2 tsp. ground red cayenne pepper
1 tsp. paprika
1 tbsp. black pepper
1 tsp. celery seed

Mix ingredients for slaw and dressing in separate containers. Pour dressing over slaw. Cover tightly and refrigerate overnight before using (add tomato before serving). This will keep refrigerated for several days. (Good with any pork.)