1 3/4 lbs. green & red cabbage, shredded
2 or 3 carrots, grated
1 med. bell pepper, grated
1/2 tsp. celery seed
Lawry's Seasoned Salt to taste (1 or 2 tsp.)

Toss these ingredients and let stand for 15 minutes.

Dressing:

Combine 1/3 cup white distilled vinegar, 1/3 cup Canola oil and 1/3 cup sugar, stirring occasionally until sugar is dissolved. Mix dressing thoroughly into salted vegetables.

Yield: 4 to 6.