1 green pepper
4 oz jar red pimento pieces,drained
1 scant cup white vinegar
2/3 cup corn (vegetable) oil
1/2 cup liquid honey
2 Tablespoons sugar
2 teaspoons salt
Shred cabbage, onion and green pepper. The slicing (not shredder) attachment of my food processor gives the best texture here. Chop the pimento by hand and stir all veggies together in large bowl. Set aside.
Bring the remaining ingedients to a full rolling boil. Remove from heat and pour over the slaw. Toss well. Cover and refigerate. Keeps fresh and crispy for days.