1 medium head cabbage, shredded
2 celery ribs, sliced
2 medium onions, diced
1 green pepper, diced
1 c. sugar
1 c. salad oil
1 c. cider vinegar
2 tbsp. salt
2 tbsp. sugar

Combine all ingredients and bring to a boil, stirring constantly. Pour over cabbage mixture. Cool. Cover and refrigerate.

Slaw should be made one day before serving. Stays crisp for 9 days.