Cole Slaw, Vinaigrette-Style Jamie Stolper   This is one of my favorites of my mother-in-law’s recipes. She makes this often during the summer. Although this recipe can be prepared in just minutes if you use a food processor, it tastes better made at least a few hours in advance. You can vary the vegetables if you like – red pepper for green pepper, onions (yellow, red, or sweet) for scallions. You can also experiment with the seasonings – add a touch of garlic or ½ teaspoon mustard seed, for example. There are endless varieties of cole slaw, and they all taste great! (Try a creamy-style cole slaw.)   Ingredients ½ head medium cabbage, sliced (about 4 cups) 3 medium carrots, grated ½ green pepper, chopped 2 scallions, chopped or finely sliced 3/8 cup vegetable oil ½ cup white vinegar ½ cup sugar ½ teaspoon salt 1/8 teaspoon black or white pepper ½ teaspoon celery seed   Mix the cabbage, carrots, green pepper, and scallions in a large bowl. Place the remaining ingredients in a small saucepan, bring to a low boil, and stir until the sugar is dissolved. Pour the dressing over the vegetables and stir to combine. Refrigerate for several hours and serve cold. Makes 6-8 servings.