2 qts. shredded cabbage
1 c. shredded carrots
1 c. diced green peppers
4 c. cold water
2 tbsp. salt
2 c. sugar
1 c. vinegar
2 tsp. dry mustard
4 c. diced celery

Mix cabbage, carrots, green pepper. Mix water, salt, pour over above mixture; soak 1 hour. Boil together sugar, vinegar and dry mustard until dissolved. When cool, add to cabbage mixture. Add 4 cups diced celery, put into closed container, set in icebox. Use as you like. Will keep up to 6 weeks.