1 med. size cabbage, shredded finely
1 med. size onion, chopped finely
1 med. size bell pepper, chopped finely
3 green celery blades, chopped finely
8 stuffed olives, chopped or diced
1 sm. carrot, shredded

Mix the following ingredients in a saucepan:

1/2 c. white vinegar
1/2 c. Wesson oil
1/2 c. sugar
1/2 tsp. black pepper
1 tsp. prepared mustard
1 tsp. salt

Bring to boil and mix thoroughly. Pour over slaw while hot and mix together. Cover and place in refrigerator for 24 hours. Stir the slaw frequently during the 24 hour period. It will keep in the refrigerator for a week.