4 c. shredded cabbage
1 green pepper, chopped
1 red pepper, chopped
1 medium onion, diced
2 carrots, shredded

Dressing:

1 c. vinegar
1 c. sugar
1 c. water
1/3 c. cooking oil
1/2 tsp. mustard seeds
1/2 tsp. celery seeds
1 tsp. salt

Boil dressing ingredients together and pour, while hot, over vegetables. Let set at least six hours. Will keep in refrigerator for a month.