3 lb. cabbage
2 green peppers
2 onions
1 c. sugar
1 c. oil
1 c. white vinegar
1 tbsp. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. salt

Chop cabbage, peppers and onions; set aside in crock bowl. Mix sugar, oil, white vinegar, dry mustard, celery seed and salt. Bring this mixture to a boil; set aside and let cool. When cool pour mixture over vegetables and mix with spoon. Store in refrigerator covered loosely. After 7 days slaw should be ready to serve.

Note: After the third day of storage stir slaw to make sure all vegetables are moist.