Tangy Coleslaw (Cabbage Salad)

Total time: 15 minutes
  Another salad from my mother's collection.... But I'm pretty sure she got it from a local restaurant as the original recipe made 8 quarts!  I cut it down a bit, and made a change or two to make it easier for the home chef. This coleslaw was almost as famous as the Fish Fry!

 Ingredients:

• 3 cups shredded cabbage about 1/2 of a small - medium head
• 1/2 red or orange pepper
• Tangy Coleslaw Dressing:
• 8 tbs olive oil
• 8 tbs sugar
• 3 1/2 tbs cider vinegar
• 3/4 tsp whole grain mustard
• 1/4 tsp celery seed or powder  optional

  Instructions:

• To shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm).  Do not use the core of the cabbage - you'll recognize it when you see it.  
• Slice the pepper thinly, then cut the slices into 1/2" (1cm) pieces. 
• Put cabbage and pepper into a large bowl. 
• Add half of the dressing and toss well to combine. 
• Add more dressing according to taste and the amount of cabbage.
• Tangy Coleslaw Dressing:
• Put all of the ingredients in a medium bowl.
• Using as large a whisk as you have (and is reasonable), vigorously whisk ingredients together.  The sugar will dissolve and the dressing get very thick and clear.  

Note: Use food processor for slicing if you have one.  Slice thinly or shred coarsely.