Grandma's Best Coleslaw
|1/2 md||bell pepper, chopped (red or green)|
|1 sm||onion, chopped|
|1/2 c||shredded carrot|
|5-6 c||shredded cabbage (red, green, or both)|
|1/2 c||apple cider vinegar|
|1/4-1/2 tsp||celery seed|
|dash of freshly ground black pepper|
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DirectionsStir vegetables together and place in a serving bowl. Mix dressing ingredients in a mason jar and shake well to blend. Pour dressing over salad. Mix. Cover bowl and refrigerate for several hours before serving. Best made the night before using. Keeps well for several days in the refrigerator.You can omit the celery seed if you prefer.