1 qt. shredded cabbage
1/2 c. chopped green pepper
1/2 c. grated carrot

Soak for 1 hour in ice water with 1 teaspoon salt.

DRESSING:

1 c. sugar
1/2 c. vinegar
1/2 c. water
1 tsp. prepared mustard

Mix the sugar and the mustard together, then add vinegar and water. Bring to boiling point. Cool. Drain vegetables. Add 2 cups finely chopped celery. Cover with dressing. Place in refrigerator. Will keep 1 week to 10 days.