1 sm. head cabbage, shredded
1 stalk celery, thinly sliced
2 green and 1 red pepper, thinly sliced
1 sm. onion, chopped
3/4 c. sugar
1 c. vinegar
1 tsp. dry mustard
2 tsp. dill seeds
1 tsp. salt
3/4 c. salad oil

1. Combine vegetables in a large mixing bowl. Sprinkle with the sugar, tossing well.

2. Heat vinegar, mustard, dill seeds and salt to boiling. Remove from heat. Pour over cabbage mixture. Evenly drizzle oil over the mixture, tossing to blend well.

3. Cover and refrigerate at least one hour for flavors to blend. Serves 8.

Note: You may add shredded carrots to the mixture, if desired and substitute 1 bunch sliced green onions for the whole onion.