1 sm. purple onion
1 green pepper
1 cabbage
1 c. sugar (or less)
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 c. cider vinegar
2/3 c. vegetable oil

Chop in food processor the first three ingredients. Cook and pour over chopped salad after cooling. Can be made a day ahead and will keep a couple of days.