|Oil||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Cabbage||3 Pound, shredded|
|Carrots||2 Medium, grated|
|Onion||1 Medium, shredded|
|Green bell pepper||1 , chopped|
|Dry mustard||1 Tablespoon, sifted|
|Celery seed||1 Teaspoon|
Combine oil, sugar and vinegar in medium saucepan and bring to boil over medium high heat.
Meanwhile, combine cabbage, carrot, onion and pepper in large bowl.
Sprinkle with mustard, celery seed and salt and toss to blend well.
Pour hot oil mixture over vegetables and mix well.
Chill 24 hours.
Drain salad well before serving.