3 lbs. cabbage, shredded
1/2 green pepper, shredded
1/2 red pepper, shredded
1 med. onion, chopped
2 carrots, grated
1/2 c. vegetable oil
1/2 tsp. freshly ground pepper
1 tsp. salt
1 tsp. celery seed
1 1/2 tsp. dry mustard
1/2 c. sugar
1/2 c. cider vinegar

Combine shredded cabbage, green pepper, red pepper, onion and carrots in large bowl; set aside. In 1 quart stainless steel saucepan combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to boil over moderate heat, stirring to dissolve sugar and boil three minutes. Pour hot dressing over cabbage mixture and toss well. Let stand at room temperature 30 to 60 minutes, tossing occasionally. For best flavor, cover and refrigerate two days before serving. Keeps refrigerated up to ten days.

Serves 12.