1 lg. head cabbage
2 carrots
2 green peppers
1 onion

Shred above vegetables.

DRESSING:

1 1/2 c. white sugar
3/4 c. vinegar
3/4 c. salad oil
1 tsp. salt
1/4 tsp. black pepper
1 tsp. celery seed

Bring to boil, pour over slaw while hot. Leave set for 1 hour, do not stir. Will keep 3 weeks in refrigerator or keeps well frozen.