FIRST 5:

3 c. shredded green cabbage
1/4 c. shredded red cabbage
1 c. shredded carrots
1 c. celery, diced
1 med. onion, diced

SECOND 5:

3/4 c. cider vinegar
1/2 c. sugar
2 tbsp. no-oil Italian salad dressing
1 tsp. dry mustard
1/2 tsp. poppy seeds

Combine the first 5 ingredients in a large, shallow dish; toss gently and set aside.

Combine vinegar and second 5 ingredients in a small non-aluminum saucepan, and bring to boil over medium heat, stirring occasionally. Pour over vegetables and toss. Cover and refrigerate for 8 hours, stirring occasionally. Toss again before serving. Serves 8.