1 med. cabbage
1/2 to 1 onion
1 carrot
1/2 green pepper
1/2 sweet red pepper

DRESSING:

1/2 c. sugar
2/3 c. oil
1 c. vinegar
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard

Shred cabbage and carrot. Chop onion and peppers. Pat vegetables dry with paper towel and combine in bowl. Bring dressing ingredients to boil and pour immediately over vegetables. Mix lightly and put in sealed container. Refrigerate for 12 hours before serving. Will keep up to 2 weeks.