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.