1/2 c. creamy sauce mix
1/2 tsp. dry mustard
1 c. milk
2 tbsp. vinegar
1 tbsp. lemon juice
3 c. shredded green cabbage
1 c. shredded red cabbage
1 c. shredded carrot
1/4 c. diced green pepper

In saucepan, combine creamy sauce mix and dry mustard. Add milk; cook and stir until thickened and bubbly. Stir in vinegar and lemon juice; chill. Combine vegetables; toss with dressing. Garnish with carrot curls. Makes 6 to 8 servings.