MarinatedCole Slaw Name: Carol Bersan Base: Ft. Sam Houston Recipe: 3 pounds cabbage, Shredded 1/2 green bell pepper, Medium Finely Sliced 1 pimientos, 6 Oz Jar Diced/Drained 1 1/2 tablespoons salt 2 tablespoons sugar 1 1/2 teaspoons black pepper, Coarse Ground 3/4 cup cider vinegar 3/4 cup olive oil Shred cabbage into a large bowl. Mix together remaining ingredients and pour over cabbage. Stir to coat cabbage and store in an air tight container in refrigerator, stirring occasionally. This slaw is best if made at least 4 hours ahead of serving, but tastes better if left overnight. Drain off marinade if not used by the second day. Serves 20.