1 head of green cabbage, slivered (10 c.)
1 green pepper, cut in rings
2 med. Spanish onions, cut in rings
1 c. sugar
1 tsp. dry mustard
2 tsp. sugar
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. salad oil

In large bowl, make layers of cabbage, green pepper and onions. Sprinkle 1 cup sugar over top. In saucepan, combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil. Mix well. Bring to a boil, stirring. Pour over slaw. Refrigerate covered at least 4 hours. To serve, toss salad to mix well. Makes 8 to 10 servings.