|Shredded cabbage||1 2⁄3 Pound (10 Cups)|
|Shredded carrot||2⁄3 Pound (2 Cups)|
|Finely chopped green pepper||2⁄3 Cup (10.67 tbs)|
|Salad dressing||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Prepared mustard||4 Teaspoon|
|Celery seed||2 Teaspoon|
Combine chilled vegetables.
Combine remaining ingredients for dressing.
Just before serving, combine slaw and dressing; toss lightly.
Serve in leafy cabbage bowl, if desired: Select a large cabbage head with curling leaves.
Loosen leaves and spread out, petal fashion.
With sharp knife, hollow center to within 1 inch of sides and bottom.
(Use center for the slaw.)