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1 small Cabbage, finely shredded (1 lb.)
2 Celery Ribs, halved lengthwise and sliced
1 1/2 cups shredded Carrots
1/2 Red Bell Pepper, diced
1 1/2 Tablespoons minced Red Onions
1/4 cup Cider Vinegar
1-2 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1-2 teaspoon Brown Mustard
Tabasco Sauce
1/4 cup Canola Oil
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Add the following ingredients to a large bowl in order listed (do not mix, just pile one on top of the next): cabbage, celery, carrots, bell pepper, and red onions. In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear. Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables. In a small skillet, heat the oil until it just begins to smoke. Pour hot oil over vegetables, aiming particularly for the onions and pepper. Let rest for 3-4 minutes. Toss and serve; may refrigerate for later use.
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