1 lg. cabbage
1 lg. green pepper
1 lg. onion

DRESSING:

1/2 c. sugar
1/2 c. salad oil
1 c. apple cider vinegar
2 tsp. salt
1 tsp. dry mustard
1 tsp. celery salt

Cut cabbage, bell pepper and onion fine. Cut with a sharp knife. Mix sugar, salt, dry mustard and celery salt in saucepan. Add vinegar and oil. Let come to boil over medium heat, stirring until sugar is dissolved - pour over cabbage mixture - toss well. Cover and refrigerate until ready to serve. Keeps 2-3 weeks in refrigerator.