1 med. head cabbage
1 green pepper
1 onion
1 c. vinegar
1 c. sugar
Salt and pepper to taste
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric powder

Chop cabbage, pepper and onion. Set aside. Boil remaining items together. Let cool slightly. Pour over vegetables. Stir. Store in refrigerator and use as wanted.

NOTE: Give the turmeric time to "yellow" the salad (about 1 day). It also acts as a preservative. This salad will keep for about a week. It is best on the second or third day.