This slaw will keep well in the refrigerator for 2-3 weeks. To make 2 quarts of slaw you will need:

1 small head cabbage, shredded
1 stalk celery, thinly sliced
2 green and 1 red pepper, thinly sliced
1 onion, chopped
3/4 cup sugar
1 cup vinegar
1 tsp. dry mustard
2 tsp. dill seeds
1 tsp. salt
3/4 cup light olive oil or peanut oil

In a large bowl, combine vegetables. Sprinkle with the sugar and mix well.

In a saucepan, bring to a boil the vinegar, mustard, dill seeds and salt. Remove immediately from heat.

Pour mixture over vegetables while still hot. Drizzle with oil and toss well.

Cover and refrigerate for several hours to allow flavors to blend.