1 lg. head cabbage
1 lg. onion
1 lg. green pepper
1 c. sugar
3/4 c. salad oil
1 c. vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. salt

Shred cabbage in bowl. Shred onion and pepper on top. DO NOT MIX. Sprinkle sugar over mixture. Bring salad oil, vinegar, celery seed, mustard and salt to a boil. Pour this mixture over cabbage while still hot. Refrigerate without stirring for at least 4 hours (overnight is better). Toss when ready to serve. This slaw will keep crisp for several days if kept in refrigerator.