1 lg. cabbage, shredded
6-8 green onions, chopped
1 lg. green bell pepper, chopped
1 c. sugar
3/4 c. vegetable oil
1 c. white vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt

Layer the chopped vegetables with the shredded cabbage. Pour 1 cup of sugar over layered vegetables and toss lightly. Combine oil, vinegar and spices in a stainless steel or glass saucepan and bring to a boil. Remove from heat and pour over cabbage. Chill overnight.

Serves 12-14.

This slaw improves with age.