1 c. vinegar
1/2 c. vegetable oil
2 tsp. celery seed
2 tsp. granulated sugar
1/2 tsp. salt

COLESLAW:

3 lbs. cabbage, shredded
1 c. onion, finely chopped
1/2 c. green pepper, finely chopped
1/2 c. red pepper, finely chopped
2 c. granulated sugar

Combine dressing ingredients in saucepan; bring to boil. Cool; set aside. Combine cabbage, onion, peppers, and sugar. Let stand until sugar dissolves. Pour cooled dressing over cabbage mixture; refrigerate. This coleslaw keeps well under refrigeration. It even freezes well. Yield: 2 quarts.