1 lg. cabbage, trimmed, cored and chopped
1 med. sweet onion, peeled and chopped
1 med. bell pepper, cored and chopped

DRESSING:

1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seeds
1 c. cider vinegar
2/3 c. Wesson oil

Place all chopped vegetables in a large bowl. In a saucepan combine all of the dressing ingredients, bring to a boil over medium heat, stirring until sugar dissolves. Pour over cabbage mixture while hot and toss well. Cool to room temperature, then cover and refrigerte until ready to serve. Keeps in refrigerator about a week.