1 1/2 lbs. shredded cabbage
1 med. onion, diced
1 green pepper, diced
1/4 c. diced pimiento
1/2 c. vinegar
1/2 c. sugar
1/2 c. salad oil
1 tbsp. salt
1 tsp. celery salt
1 1/2 tbsp. mustard (prepared or dry)

Chop all vegetables together. Put all other ingredients together and bring to a boil. Pour over vegetables and refrigerate. Can keep as long as 3 weeks and stays crisp.