Dressing:
2/3 c oil
3/4 c sugar
1 c vinegar
2 tsp salt
Bring to a boil. Cool. Add to cabbage when cold.
Shred 1 cabbage, 3 carrots, 2 green peppers & 1 onion.
Let sit 24 hours before serving. Will keep for 3 weeks in fridge. Serves 20 people.
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