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Serves 4.

1 3-pound head of green cabbage, cored and shredded
1 green bell pepper, seeded and minced
3/4 cup sugar
3/4 teaspoon salt
3/4 teaspoon dry mustard
3/4 teaspoon celery seed
3/4 cup cider vinegar
1/2 cup vegatable oil 

Cooking Directions
Toss cabbage and green pepper together in a large bowl.

Mix sugar, salt, dry mustard and celery seed in a small saucepan; add vinegar and oil and let come to a boil over moderate heat; stirring until sugar dissolves.

Remove from heat; let cool slightly.

Pour dressing over cabbage mixture; too well to blend.

Cool to room temperature and then cover and refrigerate until ready to serve.

Serving Suggestions
Paired with grilled BBQ pork chops, this salad is a tasty Southern-style side.

Nutrition Facts
Calories 490 calories; Protein 4 grams; Fat 28 grams; Sodium 510 milligrams; Cholesterol 0 milligrams; Saturated Fat 3 grams; Carbohydrates 58 grams; Fiber 7 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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