4 c. green cabbage, shredded
1 green pepper, shredded
1 lg. carrot, shredded
1 sm. onion, white or red, sliced thin

DRESSING:

3 tbsp. salad oil
1/2 tsp. dry mustard
2 tsp. sugar
Dash pepper
3 tbsp. vinegar
1 tsp. celery seed
Dash salt
1/4 tsp. garlic powder

Toss vegetables in a large bowl with cover. Mix dressing and add to vegetables. Let stand several hours or overnight in refrigerator. Turn over every few hours. Flavor improves the longer it marinates.