Mexican Slaw

         Yield: 8 Servings
Categories: Salads, Vegetables

3/4 c Cider vinegar 1/2 c Sugar 2 ts Dry mustard 1 ts Celery seed 1 ts Salt 1/8 ts Cayenne 1/2 c Vegetable oil 1 md Cabbage head -- shredded 1 lg Bermuda onion -- thinly Sliced 1 md Green bell pepper -- thinly Sliced 1 md Red bell pepper -- thinly Sliced 1 cn 8-oz corn -- drained 1/2 c Black olives -- sliced 1/2 c Green olive -- sliced 1 cn 7 oz. green chile -- diced, Drained In a med. saucepan combine vinegar, sugar, dry mustard, celery seed, salt, and cayenne. Bring to boil over med. heat. Cook, stirring, until sugar disolves, 1-2 min. Remove from heat and let cool. Whisk in oil. In large serving bowl, combine remaining ingredients. Pour on dressing and toss. Cover and refrigerate until serving time. Posted to EAT-L Digest - 26 Jun 96