|Red cabbage||1 Small|
|White cabbage head||1 Small|
|Grated carrot||3 Cup (48 tbs)|
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Celery salt||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Minced onion||1 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
Remove large leaves from red cabbage.
Line bowl with cabbage leaves.
Shred enough red and white cabbage to make 3 cups.
Gently toss cabbage with carrot, celery and green pepper.
Sprinkle with salt, pepper, mustard, sugar, onion, oil and vinegar, tossing with dressing.
Heap in bowl.
Garnish with green pepper rings.