2 med. onions (Spanish or regular)
1/2 head green cabbage
1/2 head red cabbage
1 green pepper

DRESSING:

1 c. vegetable oil
1 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. dry mustard
2 tsp. celery seed

Peel onions, slice thinly. Separate into rings. Measure about 6 cups. Shred green cabbage and red cabbage. Stem and seed green pepper. Slice into slivers. Add all together.

DRESSING: Heat all ingredients to boiling. While hot pour over vegetables. Stirring occasionally, refrigerate several hours or overnight. Good for 3 to 4 days in refrigerator.