1 tablespoon crushed sweet pepper flakes
1 tablespoon warm water
1 teaspoon Colman‘s mustard
3 cups shredded cabbage
1/2 teaspoon seasoned salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 tablespoon sugar
6 tablespoons salad oil
2 tablespoons white vinegar

Combine pepper flakes and water. Moisten mustard with a teaspoon of water. Allow to stand while preparing cabbage.

Combine seasonings, sugar, oil and vinegar. Pour over cabbage and pepper flakes. Chill in refrigerator 15 minutes. Garnish and serve.

Makes 6 servings.

Submitted by: Cindy Barron