1 lg. cabbage, chopped
1 green pepper, chopped
1 lg. onion, chopped
1 c. vinegar, heated
1 c. sugar
1 tsp. celery seed
1 tbsp. salt
1 tsp. dry mustard
3/4 c. salad oil

Combine cabbage, pepper and onion; pour hot vinegar over sugar, celery seed, salt and dry mustard. Add salad oil and pour all of the above ingredients over slaw while hot. Do not stir. Refrigerate overnight. Recipe keeps up to one week.