from Jackie Halsema

1 large head Green cabbage shredded (about 10 cups).
1 teasp.dry mustard
?2 teasp. sugar
1 green pepper sliced or chopped
2 teasp celery seed
1 medium onion sliced in thin strips or chopped/shredded
1 Tablesp. salt
?1 cup vinegar
2 shredded carrots
3/4 cup salad oil
1 cup sugar

Mix all vegetables in large bowl. Sprinkle 1 cup sugar over top. Combine remaining ingredients in a saucepan stir & bring to full boil stirring. Pour hot mixture over slaw. Lightly stir. Refrigerate for at least 4 hours. Best overnight.-ENJOY (keeps well up to a week)?Serves 12