6 c. shredded cabbage
3 1/2 c. finely chopped celery (about 6 stalks)
2 tbsp. finely chopped green pepper

DRESSING:

1 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. pepper
1 tsp. celery seed
2/3 c. white vinegar

Cabbage - Toss cabbage, celery and pepper together. Cover with cold water, refrigerate at least 1 hour.

Dressing - Mix sugar, mustard, salt, pepper and celery seed in small pan. Stir in vinegar. Heat to boiling, stirring frequently. Cool dressing and add to drained vegetables (pressing out all water). Cover mixed slaw and refrigerate until ready to serve.

(12 servings)