1 lg. cabbage
1 lg. onion
1 green pepper
1 c. sugar
3/4 c. oil
1 c. vinegar
1 tbsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Shred cabbage, onion and pepper in a large bowl. Don't mix, just toss! Pour sugar over vegetables. Do not mix! Mix oil, vinegar, salt, mustard and celery seed in a saucepan. Bring to a boil, then remove from heat. Let cool and pour over vegetables. Do not mix! Cover and allow to stand overnight in a refrigerator before serving. This coleslaw will keep in refrigerator for up to a week if tightly covered. Excellent with pork!