3 lb. cabbage, shredded
1 green pepper, finely chopped
2 carrots, grated
1 1/4 c. sugar
1 c. oil
1 c. vinegar
2 tbsp. celery seed
1 tbsp. salt

Combine first 5 ingredients in a large bowl. Mix oil, vinegar and celery seed in a saucepan. Bring to a boil and pour over cabbage mixture, stirring until well blended. Store in refrigerator in an airtight container, letting it stand for 3 days. Will keep for a month.