- 1 large head cabbage, shredded
- 2 large onions, thinly sliced
- 2 celery ribs, thinly sliced
- 2 large carrots, thinly sliced
- 1 large cucumber, thinly sliced
- 1 large green pepper, chopped
- 1 (4 ounce) jar diced pimientos, drained
- 1 1/2 cups sugar
- 1 1/2 cups vinegar
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon ground mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon pepper
- In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.