1 lg. cabbage, about 3 lbs., trimmed, quartered & shredded
1 med. size sweet green pepper, cored, seeded & minced
1 med. size sweet onion (Bermuda or Spanish), peeled & finely chopped

For color use 1/2 green and 1/2 sweet red pepper.

DRESSING:

1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 c. cider vinegar
2/3 c. vegetable oil

Mix sugar, salt, mustard and celery seeds in a small saucepan; add vinegar and oil and bring to a boil over moderate heat, stirring until sugar dissolves. Pour over cabbage, pepper and onion; toss well to mix. Cool to room temperature, then cover and refrigerate. Make a day ahead. Keeps very well.