1 lg. head cabbage
1 sm. head purple cabbage
4 lg. carrots
4 celery stalks
4 green peppers
2 med. sweet onions

Grate and chop all vegetables. Toss vegetables with salt and pepper. Set aside.

Bring following to boil and pour over vegetables:

1 1/4 c. sugar
3/4 c. vinegar
3/4 c. corn oil
1 tsp. dill weed
1 tsp. celery seed
1 tsp. mustard seed

Chill. Allow salad to marinate for several hours before serving. Lasts for days in refrigerator.