1 shredded cabbage
1/2 chopped bell pepper
1 chopped onion

Set aside.

DRESSING:

3/4 c. vinegar
3/8 c. sugar
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tbsp. prepared mustard

Bring this to a boil in a medium size saucepan. Remove from heat and add 1/2 cup salad oil. Mix with the cabbage mixture and refrigerate for at least 24 hours. This will keep three weeks in the refrigerator in a covered container - and it gets better and better as it sets so this makes it great as a "make ahead" dish for parties or socials.