This slaw can be made up to 3 days in advance of serving time. Just refrigerate and forget until you are ready to serve. Also great for cook-outs or picnics because there's no mayonnaise, and it keeps well in refrigerator for up to a week.

1 medium head of cabbage, finely shredded
1 medium onion, chopped
1 medium-sized green pepper, chopped
1 4-oz. jar diced pimiento, drained
1/2 cup vinegar
1/2 cup vegetable oil
1/2 cup honey
2 teaspoons sugar
2 teaspoons salt

Combine first 4 ingredients in a large bowl; set aside.

Combine remaining ingredients in a medium saucepan; bring to a boil. Pour over vegetables, stirring well. Cover and refrigerate up to 3 days before serving.

Yield: 8 to 10 servings.