4 c. fine chopped cabbage
3/4 c. finely chopped carrots
1 green pepper, finely chopped
3/4 c. cider vinegar
4 1/2 tsp. liquid sucaryl
3/4 tbsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed

In large bowl combine chopped vegetables.

Combine remaining ingredients in a jar and shake well. Pour dressing over vegetables, toss to cover. Refrigerate overnight at least, before serving. Each cup contains 32 calories. Exchange 1 B vegetable.