1 large cabbage
1 medium onion
2 carrots
1 large green pepper
4 stalks celery
1 tsp. mustard seed
3/4 c. salad oil
3/4 c. vinegar
1 1/4 c. sugar
1 tsp. salt

Grate cabbage and 2 carrots. Dice celery, pepper and onion. Mix all together.

For dressing, boil mustard seed, salad oil, vinegar, sugar and salt. Pour over vegetables while hot. Refrigerate. Will keep for 2 weeks.