2 c. chopped celery
1 med. head cabbage, shredded
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 med. onion, chopped
2 med. carrots, shredded

DRESSING:

1/2 c. cider vinegar
1/2 c. vegetable oil
1/2 c. sugar
1 1/2 tsp. dry mustard
2 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper

Bring dressing ingredients to a boil in stainless steel pan over moderate heat and boil 1 minute. Pour hot dressing over vegetables and toss. Let stand at room temperature 30 to 60 minutes, tossing often. For best flavor, refrigerate for 2 days. This will keep for 10 days. Half the recipe is plenty for a small family.