1 head green cabbage, shredded (10 c.)
1 lg. green pepper, cut in rings
2 med. Spanish onions, cut in rings
3/4 c. sugar
1 tsp. dry mustard
1 tsp. celery seed
2 tsp. sugar
1 tbsp. salt
1 c. white vinegar
1/2 c. salad oil

In a large bowl, make layers of cabbage, green peppers and onions. Sprinkle 3/4 cup sugar over top.

In saucepan combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil; mix well. Bring to a boil, stirring. Pour over slaw. Refrigerate covered for at least 4 hours.