1 lg. head cabbage, slivered
2 c. green pepper rings
2 c. Spanish onion rings
3/4 c. sugar, plus 1 tbsp.
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. vegetable oil

(1) In large 3 quart bowl layer cabbage, green pepper and onion; sprinkle 3/4 cup sugar over all.

(2) In saucepan combine remaining 1 tablespoon sugar and remaining ingredients; mix well. Heat to boiling, stirring; pour over slaw. Cover with plastic film or foil and refrigerate at least 4 hours.

(3) Just before serving, toss salad thoroughly. Makes 2 1/2 quarts. 8 servings.