1 sm. head cabbage, shredded
1 stalk celery, thinly sliced
2 green and 1 red pepper, thinly sliced
1 sm. onion, chopped
3/4 c. sugar
1 c. vinegar
1 tsp. dill seeds
1 tsp. salt
3/4 c. salad oil

Combine vegetables in a large bowl. Sprinkle with sugar, tossing well. Heat vinegar, mustard, dill seeds and salt to boil. Remove from heat. Pour over cabbage mixture tossing to blend well.

Cover and refrigerate at least 1 hour. 8 servings. 100 calories per cup.