1 head (10 c.) green cabbage, slivered
1 lg. green pepper, cut in rings
2 med. size onions, cut in rings
1 c. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 c. white vinegar
1 c. cherry tomatoes, halves
2 tsp. sugar
1 tbsp. salt
3/4 c. salad oil

In large bowl make layers of cabbage, green pepper and onions. Sprinkle 1 cup sugar over top. In saucepan combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil. Mix well. Bring to a full boil, stirring; pour over slaw. Refrigerate covered at last 4 hours. To serve add tomatoes, toss salt to mix well.