3 lb. cabbage, shredded (1 med. head)
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. vegetable oil
1/2 c. sugar
1 1/2 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1/2 tsp. ground pepper

Put vegetables in bowl. In sauce pan, combine vinegar, oil, sugar, celery seed, mustard, salt and pepper. Bring to boil. Stir to dissolve sugar and boil for 3 minutes. Pour hot dressing over vegetables, mix well. Let stand at room temperature for 30 to 60 minutes. Cover and refrigerate for 2 days before serving. Keeps up to 10 days in refrigerator.