2 lg. cabbages, coarsely chopped
1 1/2 lg. green peppers, cut into rings
1 1/2 lg. red peppers, cut into rings
3 med. onions, sliced and separated into rings
1 1/2 c. sugar plus 1 tbsp. sugar
1 1/2 tsp. celery seed
2 1/2 tsp. salt
1 1/2 tsp. dry mustard
1 1/2 c. vinegar
1 c. plus 2 tbsp. vegetable oil
Pitted ripe olives, optional

Layer half the cabbage, one third of green and red pepper rings and half the onion rings in a large salad bowl; repeat layers. Set aside remaining green and red pepper rings for garnish. Sprinkle 1 1/2 cups sugar over top of cabbage mixture, and set aside. Combine 1 tablespoon sugar and next 5 ingredients in a saucepan; stir well. Bring to a boil over medium heat, stirring constantly.

Remove from heat; pour over slaw, cover; chill 4 hours. Garnish coleslaw with olives if desired and remaining pepper rings.