Colorful Vinegar Coleslaw 1 head green cabbage 1 large green pepper 1 medium Spanish onion 1 cup cherry tomatoes, optional 1 cup sugar 1 teaspoon dry mustard 2 teaspoons sugar 1 teaspoon celery seed 1 tablespoon salt 1 cup white vinegar ¼ cup vegetable oil Shred cabbage with a sharp knige or in a food processor. You should have 10 cups of shredded cabbage. To save time, buy it already shredded in bags. Core and seed the green pepper and cut into thin rings. Thinly slice onion and separate and refrigerate until ready to serve. In a large bowl, alternately layer the cabbage, sliced onion and slice green pepper. Repeat layering until all vegetables are used. Sprinkle with 1 cup sugar. In small saucepan, combine mustard with 2 teaspoons sugar, celery seed, salt, vinegar and oil. Mix well. Bring to a rolling boil over igh heat, stirring constantly. Pour hot dressing over vegetables in bowl. Cover coleslaw tightly with plastic wrap and place in refrigerator at least four hours. Toss the vegetables several times so that they all have a chance to absorb the dressing. To serve: Uncover coleslaw and add cherry tomato halves. Toss very gently until vegetables are well coated with dressing. Serve immediately after adding tomatoes. Serves 10-12 For more color, you can use red or orange bell pepper and even zucchini and yellow squash, thinly sliced.