1 bunch broccoli
3 c. shredded cabbage
1 c. shredded carrots
10 oz. pkg. frozen peas, thawed
1/2 c. chopped onion

DRESSING:

1/3 c. oil
1/3 c. vinegar
3/4 tsp. celery seed
1 tsp. dry mustard
2 tbsp. honey
1/3 to 1/2 c. evaporated milk
Salt and pepper

Trim broccoli, cut off florets, peel stems and cut into 1 inch pieces. Toss into boiling salted water and cook briefly. Drain and cool. Dry with paper towels. Toss broccoli with cabbage, carrots, peas and onions. Mix dressing ingredients, shake well and toss with vegetable mixture. Store in refrigerator. Serve at room temperature.