A Sly Slaw

DEAR SOS: Please try to obtain the recipe for Tennessee Coleslaw from the Lake Elsinore Smokehouse in Lake Elsinore.

MARY ELLEN WIKHOLM

Los Angeles

DEAR MARY ELLEN: What a great idea for a Fourth of July celebration. This slaw is terrific and, like all good slaw, it has a secret. The vegetables are topped with dressing--but not stirred--until the slaw has chilled 24 hours. This gives the flavors a chance to meld.

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Lake Elsinore Smokehouse Tennessee Coleslaw

Active Work and Total Preparation Time: 20 minutes plus 24 hours chilling

1 1/2 heads cabbage, diced

1 large onion, diced

2 green bell peppers, diced

1 1/2 cups sugar

1 1/2 cups cider vinegar

1 cup oil

1 1/2 teaspoons salt

1 1/2 teaspoons prepared mustard

1 1/2 teaspoons celery seeds

* Combine cabbage, onion and peppers in plastic, glass or stainless-steel bowl. Sprinkle with sugar. Set aside.

* Combine vinegar, oil, salt, mustard and celery seeds in saucepan and bring to boil, stirring occasionally. Remove from heat and immediately pour dressing over cabbage mixture. Do not mix. Cover and refrigerate 24 hours. Mix well before serving.

16 to 20 servings. Each of 20 servings: 177 calories; 199 mg sodium; 0 cholesterol; 11 grams fat; 21 grams carbohydrates; 1 gram protein; 0.62 gram fiber.