1 head cabbage
1 med. onion
1 carrot
1 green pepper

Shred cabbage and carrot. Chop onion and green pepper. Mix together.

SAUCE:

1 c. white vinegar
3/4 c. oil
1 tsp. celery seed
1 tsp. dry mustard
3/4 c. sugar
Salt
Pepper
Garlic powder

In saucepan, bring sauce ingredients to a rapid boil. Pour over cabbage mixture. Refrigerate until chilled, stirring 2 or 3 times. This slaw will keep up to a week.