3 lbs. cabbage (1 med. head), shredded
1/2 green bell pepper, finely shredded
1/2 red bell pepper, finely shredded
1 med. onion, chopped
1 c. cider vinegar
1/2 c. sugar
1 1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. celery seed
1/2 c. vegetable oil

In food processor shred cabbage. Finely shred peppers. In large bowl combine shredded cabbage, peppers and onion; set aside.

To make dressing: In 1 quart stainless steel saucepan combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to boil over moderate heat, stirring to dissolve sugar and boil 3 minutes. Pour hot dressing over cabbage mixture and toss well. Let stand at room temperature 30 to 60 minutes, tossing occasionally. For best flavor, cover and refrigerate 2 days before serving. Keeps refrigerated up to 10 days.