12 c Shredded cabbage (1 med.) 1 Green pepper, chopped 1 md Red onion, chopped 2 md Carrots, shredded 1 c Sugar
DRESSING:
2 ts Sugar 1 ts Dry mustard 1 ts Celery seed 1 ts Salt 1 c Vinegar 3/4 c Vegetable oil In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving.