1 lg. head cabbage, 2 1/2 qt. slivered
2 c. green peppers
2 c. onion rings
3/4 c. sugar plus 1 tbsp.
1 tsp. mustard
1 tsp. salt
1 c. white vinegar
3/4 c. vegetable oil

In large bowl, combine sugar, vinegar, and oil. Heat to boiling and pour over slaw. Cover with plastic film and refrigerate overnight, or at least 4 hours.