1 med. size cabbage, very finely sliced
1 c. green pepper, slivers or rings
1 c. sliced Spanish onion rings
1/2 c. minus 1 tbsp. sugar
1/2 tsp. powdered mustard
1/2 tsp. celery seed
1/2 tsp. salt or to taste
1/2 c. cider vinegar
7 tbsp. vegetable oil

In large bowl layer cabbage, green peppers and onion. Sprinkle the sugar over all, leaving out 1 tablespoon sugar. In saucepan combine the remaining 1 tablespoon sugar and all remaining ingredients; mix well.

Heat mixture to boiling, stirring. Pour over slaw. Cover with plastic film and refrigerate at least 4 hours. When ready to serve, toss salad thoroughly. Yield: about 4 servings.