1 lg. head cabbage, grated fine
1/2 sm. head red cabbage, grated fine
1 med. onion, sliced paper thin (or 1 tsp. onion salt)

Mix well and set in bowl for 2 hours. Then squeeze all moisture from cabbage. Add: 1 red sweet pepper, diced fine 1 green pepper, diced fine 1 tsp. tiny mustard seed (or 1 tsp. dry mustard) 1 tsp. celery seeds or flakes

(NOTE: Depending on how fine the above ingredients are done by hand or machine, they may need to be drained through sieve before adding to the cabbage.)

Make a syrup of: 1 c. vinegar 1/2 c. water 1/2 c. salad oil

Put mixture in saucepan over heat and bring to a boil... then cool. Pour the cooled syrup over the cabbage mixture and toss well. Seal in an airtight container. Before serving, drain well and reserve the juice for another time. Slaw will keep indefinitely in refrigerator.