8 c. finely shredded cabbage
1/2 med. size green pepper, cored, seeded, and minced
1 med. size yellow onion, finely chopped (1/2 c.)
3 tbsp. sugar
3 tbsp. hot water
3 tbsp. cider vinegar
1/2 tsp. celery seed
1/2 tsp. salt
Pinch of pepper
1/4 c. vegetable oil

Place cabbage, green pepper, and onion in large bowl and toss well to mix.

For dressing: Combine sugar and hot water, stirring until sugar dissolves. Stir in vinegar, celery seed, salt, and pepper. Pour over slaw and toss well; drizzle in oil and toss well again. Cover and let marinate in the refrigerator 2 to 3 hours before serving. Toss well before serving.