This slaw keeps well for several days, so bring it out as an additional side dish for lunch on another day. Recipe courtesy of Victoira Shearer.
1/2 head each red and green cabbage (about 1-1/2 pounds total)
1/2 medium sweet onion, such as Vidalia
1/2 green pepper
1/2 cup sugar
1/2 cup white cider vinegar
1/3 cup canola oil
1/2 teaspoon salt
1/2 tablespoon yellow mustard
1/2 teaspoon celery seed (optional)
Up to 2 days ahead: In a food processor, finely chop cabbage, onion, and green pepper. Place vegetables in a large bowl. Meanwhile, combine sugar, oil, salt, mustard, celery seed, and vinegar in a small saucepan. Bring to a boil, whisking constantly. Remove from heat and cool. Pour vinegar mixture over vegetables and mix well. Cover slaw with cling wrap and refrigerate until serving.