1 lg. cabbage
1 lg. onion
2 pimientos
1 can whole kernel corn
1 c. sugar

Shred cabbage, chop onion and pimientos. Drain corn. Mix all ingredients in deep bowl. Pour sugar over top. DO NOT STIR.

SAUCE:

1/2 c. white vinegar
1/2 c. cooking oil
1 tbsp. dry mustard
1 tbsp. sugar
1 tbsp. celery seed
1 tbsp. salt

Mix sauce ingredients and heat to boiling point. Pour over cabbage mixture, put in ice box. Let stand at least 4 hours before serving. 24 hours is better DO NOT STIR UNTIL READY TO SERVE. Will keep several days in ice box.