8 c. finely shredded cabbage
1/2 med.-sized green pepper, minced
1 c. finely chopped onion

DRESSING:

3 tbsp. sugar
3 tbsp. hot water
3 tbsp. vinegar
1/2 tsp. celery seed
1/2 tsp. salt
Pinch of pepper
1/2 c. vegetable oil

Place cabbage, green pepper and onion in large bowl and toss well. For the dressing, combine the sugar and water, stirring until sugar dissolves. Stir in vinegar, celery seed, salt and pepper. Pour over slaw and toss well again. Cover and let marinate in the refrigerator 2-3 hours before serving. Toss well again before serving.