1 med. head of cabbage, shredded
1 green pepper, chopped
1 lg. onion, chopped
1 c. vegetables oil
1/2 c. white vinegar
1 c. sugar
1 tsp. salt
1/4 tsp. pepper

In a large bowl, stir together the cabbage, green pepper and onion. Refrigerate. In a saucepan, mix together the oil, vinegar, sugar, salt and pepper. Heat, stirring, until the sugar is dissolved. Chill thoroughly, then pour over the chopped mixture. Cover and let chill for at least one hour. The slaw will keep well for at least one week in the refrigerator. When you serve the slaw, either use a slotted spoon or drain off the dressing. Yield at least 8 servings.