Instructions: In a large glass bowl, combine sugar, vinegar, mustard and celery seeds, and salt. Stir mixture until the sugar has completely dissolved. Add shredded cabbage, finely minced pepper, pimientos, and onion. Toss well to mix.

Cover and refrigerate (at least overnight) before serving. The longer the cabbage marinates in the vinaigrette, the better.

NOTE: Vinegar-based Cole Slaw stores well in the refrigerator for up to 2 weeks.

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