1/2 med. head green cabbage, finely shredded or chopped (about 4 c.)
1/3 c. white vinegar
1/2 sm. green pepper, chopped (about 1/4 c.)
3 tbsp. vegetable oil
2 tbsp. sugar
1 tbsp. chopped pimiento
1 tsp. instant minced onion
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/4 tsp. pepper

Mix all ingredients. Cover and refrigerate 3 hours. Just before serving, drain salad. 6 servings.