4 c. shredded cabbage
1 onion, thinly sliced
1 carrot, shredded
1 green pepper, thinly sliced
1/2 c. sugar
3/4 c. vinegar
1/4 c. water
1/4 c. oil
Salt to taste

Combine all vegetables and toss. Mix together the dressing and pour over vegetables. Cover and refrigerate at least 4 hours before serving.