2 qt. shredded cabbage
1 shredded green pepper
2 shredded carrots
1 tbsp. salt
1 c. cold water
1 scant c. sugar
1/2 c. vinegar
1/2 c. water
1/2 to 1 tsp. mustard or celery seed

Dissolve salt in cold water. Pour over shredded vegetables and place in refrigerator for a couple of hours, stirring occasionally. Mix sugar, vinegar, water and mustard or celery seed. Heat to boiling. Then boil for a minute or two; cool. Drain salt water from the shredded vegetables. Pour the dressing over them and toss lightly. Refrigerate. Keeps well.