1 med. head cabbage, shredded
1 sm. onion, grated
1 green pepper, diced
1/2 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. celery seed
1 tbsp. prepared mustard
1/8 tsp. black pepper
1/2 c. salad oil

Place vegetables in large bowl. Mix remaining ingredients in saucepan; bring to boil. Cook for 3 minutes. Pour over vegetables. Cover; refrigerate for 24 hours before serving. Salad keeps well in the refrigerator.